Triple Chocolate Tart

Triple chocolate tart – need I say more? Oh yes, it’s LCHF {Low Carb High Fat}, Sugar-Free and Banting-friendly!

I made this triple chocolate tart for our Monthly Ingredient Challenge – can you guess this month’s ingredient..?

It’s not broccoli.

This chocolate tart has a chocolate & coconut macaroon base, a chocolate ganache layer and a rich chocolate mousse ‘body’ with a hint of coffee and brandy.
It is pure chocolate bliss!

[recipe title=”Triple Chocolate Tart” servings=”8-10″ time=”1hr” difficulty=”a bit of effort”]

You will need:

For the base
115 g dark chocolate {70%}
400 g desiccated coconut {unsweetened}
60 g xylitol
30 g cocoa powder {unsweetened}
3 egg whites
pinch of salt
1 tsp vanilla

For the ganache
1/2 cup dark chocolate chips {70%}
1/3 cup cream

For the mousse
85 g dark chocolate {70%}
85 g butter
30 ml strong brewed coffee
5 egg yolks
2 egg whites
40 g powdered xylitol
1 tbsp. barndy
1/2 tbsp. water
pinch of salt
1/2 tsp. vanilla
1/2 cup cream
1 tbsp. cocoa powder

Start with the base:
Melt the chocolate over a pot of simmering water {double-boiler} and let it cool a bit.
{Keep the pot of simmering water going, you’ll need it again for the mousse.}
Blitz everything else together in a blender until smooth.
Add the chocolate and mix again.

Scoop most of the macaroon mixture into a deep, loose-bottomed tart dish and press it down into a 1 cm layer. {You might have some macaroon mix leftover – if that’s the case, just place small dollops onto a baking sheet and bake some extra macaroons.}

Bake at 160C for 15 minutes. Let it cool.

For the ganache, simply heat the cream until almost boiling.
Pour it over the chocolate chips and let it stand for a few minutes.
Whisk until smooth then pour onto the cooled macaroon base.

Finally, the mousse:
Over the pot of simmering water, melt the butter, chocolate and coffee. Set aside and allow to cool slightly.
Place the egg yolks, xylitol, brandy and water in a mixing bowl onto the pot of simmering water.
Using an electric mixer, whisk until the mixture becomes pale, thick and creamy. This takes about 5 minutes.
Remove from the ‘boiler’ and continue to whisk until it returns to room temperature and continues to thicken. Another 5-10 minutes.

Once it’s cooled, fold in the chocolate mixture.

In a stand mixer, whip the egg whites, salt & vanilla until stiff.

Fold the egg whites into the chocolate mixture.

Using the same stand mixer {no need for rinsing}, whip the cream and cocoa together until thick.

Fold it into the chocolate mousse.

Pour the mousse onto the macaroon and ganache base and let it set in the freezer.

To serve, remove the outer ring from the tart dish and slice.
Once sliced, allow it to thaw a little before serving.

[/recipe]

This tart keeps really well in the freezer, so you can make it well in advance, or if you happen to have any left over, just keep it for a next dessert. {As if!} ;)

Are you salivating yet…?

You could also serve it with a dollop of whipped cream or mascarpone, even a few fresh strawberries would add a nice zing…

Check out these other mouth-watering chocolate recipes from my fellow bloggers and try not to lick your screen: