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@alronag34:

ابو عبدالمحسن ✨
ابو عبدالمحسن ✨
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Sunday 25 October 2026 21:22:51 GMT
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No-bake chocolate mousse tart 🍫🤎 Ingredients (7-inch springform pan) Biscuit crust * 200 g tea biscuits * 80 g unsalted butter, melted * Pinch of salt Chocolate mousse * 200 g dark chocolate (60%) * 100 g heavy whipping cream * 300 g cold heavy whipping cream * ½ tsp vanilla extract Chocolate ganache topping * 80 g dark chocolate * 80 g heavy whipping cream * 5 g unsalted butter Instructions 1. Crust: Crush biscuits into fine crumbs and combine with melted butter and salt. Press into the bottom and up the sides of a 7-inch springform pan. Refrigerate for 30 minutes. 2. Chocolate base: Heat 100 g cream until steaming and pour over 200 g chopped chocolate. Let sit for 2 minutes, then stir until smooth. Add vanilla and cool to approximately 95°F (35°C). 3. Mousse: Whip 300 g cold cream until soft-medium peaks form. Gently fold into the chocolate mixture in 3 additions. 4. Assemble: Spread mousse into the chilled crust, smooth the top, and refrigerate for 3–4 hours until set. 5. Ganache: Heat 80 g cream and pour over 80 g chopped chocolate. Wait 2 minutes, stir until smooth, then add butter. Cool to approximately 90°F (32°C). 6. Finish: Pour ganache over the chilled mousse and refrigerate overnight. 7. Serve: Unmold and slice while cold. Let slices sit at room temperature for 15–20 minutes for the creamiest texture. Save this recipe for your next chocolate craving! 🤎 #ChocolateMousse #ChocolateTart #NoBakeDessert #DessertRecipe #CapCut
No-bake chocolate mousse tart 🍫🤎 Ingredients (7-inch springform pan) Biscuit crust * 200 g tea biscuits * 80 g unsalted butter, melted * Pinch of salt Chocolate mousse * 200 g dark chocolate (60%) * 100 g heavy whipping cream * 300 g cold heavy whipping cream * ½ tsp vanilla extract Chocolate ganache topping * 80 g dark chocolate * 80 g heavy whipping cream * 5 g unsalted butter Instructions 1. Crust: Crush biscuits into fine crumbs and combine with melted butter and salt. Press into the bottom and up the sides of a 7-inch springform pan. Refrigerate for 30 minutes. 2. Chocolate base: Heat 100 g cream until steaming and pour over 200 g chopped chocolate. Let sit for 2 minutes, then stir until smooth. Add vanilla and cool to approximately 95°F (35°C). 3. Mousse: Whip 300 g cold cream until soft-medium peaks form. Gently fold into the chocolate mixture in 3 additions. 4. Assemble: Spread mousse into the chilled crust, smooth the top, and refrigerate for 3–4 hours until set. 5. Ganache: Heat 80 g cream and pour over 80 g chopped chocolate. Wait 2 minutes, stir until smooth, then add butter. Cool to approximately 90°F (32°C). 6. Finish: Pour ganache over the chilled mousse and refrigerate overnight. 7. Serve: Unmold and slice while cold. Let slices sit at room temperature for 15–20 minutes for the creamiest texture. Save this recipe for your next chocolate craving! 🤎 #ChocolateMousse #ChocolateTart #NoBakeDessert #DessertRecipe #CapCut
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