Filed Under: Chocolate | Dessert | Tart

Chocolate Mousse Tart with Bourbon Caramel Sauce

Recipe By Tessa Arias
  |  
May 2nd, 2011

Chocolate Mousse Tart with Bourbon Caramel Sauce has a crunchy crust like a giant chocolate cookie, plus a light and airy filling. 

Yield: 8 -10 Servings

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: Deeply chocolate, slightly nutty, with a hint of alcohol that hits the back of your throat.
Texture: The crust is like a crunchy chocolate cookie. The filling is light and airy, just like a mousse should be. The caramel sauce adds a bit of slickness to coat your tongue.
Ease: This recipe does require a few steps but the caramel and the mousse can both be made ahead of time.
Appearance: Homemade and heavenly.
Pros: Perfect for an adult dessert at your Spring table, flavors can be changed up, safe for anyone to eat.
Cons: None.
Would I make this again? Yes! With raspberry liqueur next time.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Reply to Maris

Leave a Reply to Maris

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  1. #
    Maris — May 2, 2011 at 5:18 pm

    This is trul beautiful and shows much talent and creativity on your part.

  2. #
    Isabelle — May 2, 2011 at 8:19 pm

    This sounds like a wonderful dessert for a special dinner! I love a nice boozy chocolate mousse, and I do like the idea of using a coffee liqueur instead of bourbon (though the bourbon itself sounds divine!).
    And just in case the above has people thinking I'm a total wino, I should add that the pecans and caramel sound really good too. πŸ™‚

  3. #
    Tracey — May 2, 2011 at 10:46 pm

    Now that is one decadent dessert – it looks awesome! I am a sucker for anything with chocolate and caramel πŸ™‚

  4. #
    Stephanie Manley — May 3, 2011 at 1:13 am

    Your dessert sounds wonderfully rich! I would love to serve this up with a lovely glass of port, this would be a perfect ending to a special evening with friends.

  5. #
    chefpandita — May 3, 2011 at 3:06 am

    Loved this tart so much I had to share it with my readers πŸ™‚ I really like the “recipe rundown” in your posts. Nice to “meet” you, Tessa πŸ™‚

  6. #
    fooddreamer — May 4, 2011 at 7:12 pm

    Your tart is just mindblowingly gorgeous. I could dive right in. And isn't it great when you know you won't poison anybody with the eggs?

  7. #
    Personalized Chocolate Bars — August 30, 2012 at 11:58 am

    Thank you for any other great article. The place else may just anybody get that kind of info in such a perfect way of writing? I have a presentation next week, and I’m on the search for such info.

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