Frozen Chocolate Tart with Brandy
Spanish frozen chocolate dessert with a chocolate cookie crust and silky mousse filling made from melted chocolate, eggs, butter, and brandy. The egg whites are whipped and folded in to create an airy texture. Requires overnight freezing for best results.
Ingredients
Instructions
- 1
Crush chocolate cookies and mix with butter until homogeneous.
- 2
Line a removable tart pan with parchment paper on walls and base.
- 3
Press cookie mixture firmly into base of prepared pan.
- 4
Refrigerate mold.
- 5
Separate egg whites from yolks.
- 6
Chop chocolate and melt in microwave for 1 minute, stir with wooden spoon, microwave 1 minute more. Alternatively, melt over double boiler for 3 minutes.
- 7
Beat softened butter with mixer or food processor until very creamy.
- 8
Add sugar, egg yolks, brandy, vanilla sugar, and melted chocolate to butter. Beat until all ingredients are well incorporated.
- 9
Whip egg whites to stiff peaks.
- 10
Gently fold whipped egg whites into chocolate cream using folding motions to preserve air.
- 11
Pour filling into chilled mold.
- 12
Freeze for 8 hours, preferably overnight.
- 13
Unmold.
- 14
Decorate as desired with chocolate shavings, cookies, or whipped cream.
Tips
Fold egg whites gently to maintain airiness for light, mousse-like texture.
Freeze overnight for easier unmolding and better texture development.
Good to Know
Cover and freeze up to 2 weeks.
Make 1 day ahead and freeze overnight, or up to 2 weeks. Thaw 10-15 minutes before serving.
Serve chilled or partially thawed. Decorate with chocolate shavings, whipped cream, or additional cookies.
Common Mistakes
Do not over-fold egg whites to avoid deflating the mousse.
Do not skip refrigeration of crust before adding filling to ensure stability.