Easy Vegan Chocolate Mousse Tart on a base of Oreos Chocolate Cookies and an indulgent layer of Biscoff spread.
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Hello everybody and happy Halloween! Chocolate Mousse and Biscoff Tart
You have to know that Halloween is one of my favourite holidays ever. This is why I often throw a costume party for my birthday which is on the 26th of October. Chocolate Mousse and Biscoff Tart
This year I've been busier than usual, hence I didn't plan nothing special although the only tradition I had to find the time to follow is pumpkin carving.
Indeed, I had to find the time to give a special and scary look to the two pumpkins that we bought weeks ago. And to do so I only had a couple of hours, this is why unfortunately this year they have a bit of a rough finish.
Anyway, better not perfectly carved that nothing at all, don't you think?
...and this is our "Spooky Corner" this year <3
And of course pumkin carving calls for roasted pumpkin seeds, a perfect and healthy snack during a movie or your favourite series on Netflix.
This years flavours are simple salt and pepper, and a second batch of jerk seasoning. Sooo comforting and spicy! A must try for sure 😉
The lack of time also reflects on all the spooky preparations that I usually do during the Halloween week, and despite it I have decided to create a very simple and quick dessert for us to enjoy with an easy decoration out of either white chocolate (although the one I had, hence I have used wasn't suitable for this kind of decoration I'm afraid) or desiccated coconut flakes, that will give the final result an extra shade of flavour.
Let's then see together how to prep this simple yet delicious dessert (updated version Oct 2019).
Chocolate Mousse and Biscoff Tart Recipe
Ingredients (for a 20 cm tartlet):
160 g Oreo-like cookies
50 g Vegan Butter
1 teaspoon Agar Agar
50 g Biscoff Spread
50 g Plant Based Milk (oats)
150 g Dark Chocolate (70-75%)
120 g Aquafaba (liquid from 1 can of Chickpeas)
½ teaspoon Vanilla Extract
Vegan Truffles/Chocolate/Biscoff Cookies for decoration (optional)
Method:
1. Melt the vegan butter. In the meantime crumble the cookies (filling included, since it would give an extra stickiness and vanilla flavour to the base).
2. Combine cookies and melted butter and arrange on the bottom and sides of the tart. Note: If not using a loose bottom tin, make sure you coat the tray with some film to remove the tart once it has set.
3. Place in the freezer for at least 15 minutes.
4. Heat the plant-based milk on a stove. Stir into the Biscoff spread until creamy then add the agar agar. Heat the mixture for a couple of minutes after it starts to bubble (stirring constantly).
5. Pour the Biscoff mousse over the base, spread evenly then pop into the fridge once again.
6. In the meantime prepare the chocolate mousse. Melt the dark chocolate either via bain-marie or in the microwave (for 2 minutes at 350-400W, stirring halfway). Add vanilla extract.
7. Whisk the aquafaba until it forms stiff peaks, then gently combine it with the melted chocolate, one spoonful at the time.
8. Pour the mousse on top of the Biscoff spread layer and let it set in the freezer for at least 2 hours before decorating/serving.
How easy was that?
I recommend you all to give it a try because not only it is a delicious dessert, but also very very simple to make.
Enjoy with a glass of prosecco and cheers!
Hope you have a cracking Halloween!
If you liked this recipe check these Oil-Free Orange&Chocolate Brownies!
Are you looking for some dessert inspiration? Take a look at the following list of vegan treats:
- Raspberry Vegan Trifle
- 2 Ingredients Persimmon Pudding
- Easy Lemon Pound Cake
– Vegan Black Forest Cake
– Easy Vegan Tiramisù
– Deliciously Moist Rhubarb Sponge
– Brioche Swirl Cake
– Heart shaped Mini Cakes
– Carrot Cake with a Twist
– Fudgy Chocolate & Sweet Potato Cake Loaf
– Indulgent Chocolate & Raspberry Mousse
– Best Vegan Sticky Toffee Pudding
– Amaretto & Rhubarb Crumble
– Banoffee Pie
– Chocolate & Almond Fudge
- Chocolate Brownie Cake with Raspberries and Peanut Butter
- Cinnamon and Apple Crust Pie
- Raw Strawberry Tart
-Rhubarb Baked Cheesecake
- Zesty Lemon Cake
- Raspberry & Rhubarb Panna Cotta
gayathri
this looks amazing – I should be able to do a 1-1 substitute of Peanut butter instead of biscoff here, right?
Adriana Z.
Thanks!
Of course you can, I haven't tried myself but I cannot see why not 😊
If you like, I'd love if you could report back once you've tried it.
Have a lovely day!
Maurice Restivo
This looks like a phenomenal recipe, and I can't wait to try it. One question, though: how much is one can of aquafaba? Here in Canada you can't buy it canned, except as the water in a can of chickpeas. I also have a powdered aquafaba mix, but just not sure of the quantity.
Adriana Z.
Hi Maurice!
I'll edit the recipe right away as it is indeed a good question you've asked.
The drained liquid from a can of chickpea is around 150 ml, that's the ratio that I used to make the chocolate mousse for this recipe.
I really hope you give this a go and I'll look forward to your feedback if you'd like 🙂
Have a lovely day!
Rita
Hey, belated Happy Birthday 🎉🎂🎉🎂
Happy Halloween
Nice decoration.👌
avegtastefromatoz
Thank you very much Rita, that's so thoughtful <3
Decoration could have been better, but the cake was gone after a few minutes, so nobody noticed the imperfections haha!
Have a lovely day 🙂