Indulge in Elegance: The Ultimate Chocolate Coffee Caramel Tart Recipe

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Prepare to tantalize your taste buds with this exquisite Chocolate Coffee and Caramel Tart! This isn’t just any dessert; it’s a sophisticated symphony of flavors designed for true coffee and chocolate aficionados. Imagine a rich, dark cacao tart shell, providing the perfect bittersweet contrast. Inside, you’ll discover a delightful milk chocolate crunch layer, offering an irresistible texture that perfectly complements the silky smooth components. This is then crowned with a luxurious coffee milk chocolate ganache, infusing a robust aromatic depth. The grand finale is a cloud-like caramel mousse, enveloped in a stunning, glossy cacao mirror glaze that makes this tart as visually captivating as it is delicious.

The marriage of coffee and chocolate is a classic for a reason, and this tart takes that beloved combination to new heights. Each component of this dessert is carefully crafted to deliver a balanced and harmonious experience. The crisp cacao tart shell provides a sturdy and flavorful base, while the milk chocolate crunch introduces an exciting textural element – a much-needed contrast to the otherwise smooth fillings. The coffee milk chocolate ganache offers an intense, aromatic punch, and the airy caramel mousse lightens the whole experience with its delicate sweetness. Finally, the mirror glaze adds not only an impressive sheen but also an extra layer of chocolatey goodness. This dessert is perfect for special occasions, dinner parties, or simply when you want to impress yourself and your loved ones with a truly gourmet treat. The rich interplay of textures, from the snappy crust and crunchy filling to the melt-in-your-mouth mousse and ganache, makes every bite an adventure.

If you’re a fan of elegant mousse desserts, be sure to explore more recipes that feature this delightful texture. Try our Fudgy Brownie and Nutella Mousse Cake for a decadent hazelnut twist, the classic Chocolate and Caramel Mousse Cake for pure indulgence, or the irresistible Peanut Butter and Dark Chocolate Mousse Cake for a rich and creamy delight.

Crafting Your Masterpiece: Step-by-Step Instructions

Creating this stunning tart is a rewarding baking project that, while requiring a few steps, is incredibly achievable with careful attention to detail. Follow these comprehensive instructions to assemble your very own Chocolate Coffee Caramel Tart. Remember, precise measurements and temperatures are key to achieving that professional finish!

1. Preparing the Velvety Caramel Mousse

The caramel mousse is the luscious heart of this tart. Its smooth texture and rich flavor are crucial, so let’s get started:

1. Begin by blooming the gelatin sheet in a bowl of very cold water. This softens the gelatin, allowing it to dissolve smoothly later. Ensure the water is truly cold to prevent the gelatin from dissolving too quickly or unevenly.
2. Measure out the Greek yogurt and let it come to room temperature on your kitchen counter. This step is important for achieving a smooth, lump-free mousse when combining it with the chocolate mixture.
3. Meanwhile, gently melt the gold chocolate using a bain-marie (double boiler) or in short bursts in the microwave, stirring frequently. Gold chocolate, often caramelised white chocolate, will give a beautiful caramel flavor to your mousse.
4. Next, heat 50g of the total 200g heavy cream in a small saucepan over medium heat. Watch it carefully; you want it to just begin to slightly boil around the edges. Remove it from the heat immediately.
5. Squeeze out any excess water from the bloomed gelatin sheet and add it to the hot heavy cream. Stir continuously until the gelatin is completely dissolved and no granules remain.
6. Pour this warm, gelatin-infused heavy cream mixture over the melted gold chocolate. Using a rubber spatula, mix from the center outwards until the mixture is completely cohesive and smooth. This creates a stable emulsion.
7. Gradually incorporate the chocolate mixture into the room-temperature Greek yogurt. Add it in 3 separate parts, gently folding each addition until fully combined before adding the next. This prevents the mixture from seizing or becoming lumpy.
8. In a separate, chilled bowl, whip the remaining heavy cream (150g) until it forms soft peaks. Be careful not to over-whip it, as this can result in a grainy texture.
9. Using your rubber spatula, gently fold the whipped cream into the chocolate-yogurt mixture in 3 stages. The goal is to maintain the airiness of the whipped cream while fully incorporating it, resulting in a light and smooth mousse.
10. Prepare an 18 cm silicone mold. Place a small cutting board or tray underneath the mold; this will make it much easier to transfer the filled mold to the freezer.
11. Carefully pour the caramel mousse into the silicone mold, spreading it evenly. Gently lift and place the mold into the freezer for a minimum of 2 hours, or until completely firm. This is crucial for easy demolding and glazing.

2. Baking the Perfect Cacao Tart Dough

A sturdy, flavorful crust is the foundation of any great tart. This cacao-infused dough offers a beautiful dark color and a subtle bitter note that balances the sweet fillings.

1. In the bowl of a food processor, combine the all-purpose flour, cocoa powder, almond flour, powdered sugar, and cold butter (cut into small cubes). Pulse until the butter is fully blended with the dry ingredients and the mixture resembles coarse sand.
2. Add the half egg (approximately 25g). Pulse just until the dough comes together into a ball. Be careful not to overmix, as this can develop the gluten too much, resulting in a tough crust.
3. Transfer the dough onto a piece of plastic film, flatten it into a disc, and wrap it tightly. Let it rest in the refrigerator for a minimum of 2 hours, or ideally, overnight. This chilling period allows the gluten to relax and the butter to firm up, making the dough easier to roll and preventing shrinkage during baking.
4. Preheat your oven to 165ºC (325ºF) for a conventional oven setting.
5. Lightly dust a silicone mat or a piece of baking paper with a bit of powdered sugar (not flour, to maintain the dark color) and your rolling pin. Roll out the chilled dough evenly until it reaches a thickness of approximately 2mm.
6. Freeze the rolled-out dough for 20 minutes. This helps the dough maintain its shape when transferring and prevents it from tearing.
7. Carefully remove the dough from the freezer. Using your tart ring as a guide, cut out the dough to fit, then gently place it into the perforated tart ring. Press it lightly into the sides and bottom without stretching it.
8. Bake the tart shell for 18-20 minutes. Keep an eye on it to prevent over-browning. Once baked, transfer it to a wire cooling rack and let it cool completely before proceeding with the fillings. A fully cooled tart shell ensures the crunch and ganache set properly.

3. Creating the Milk Chocolate Crunch Layer

This simple yet effective layer adds an exciting textural contrast to the smooth mousse and ganache.

1. Once your cacao tart shell has completely cooled, begin preparing the milk chocolate crunch.
2. Melt the milk chocolate using a bain-marie or microwave. Ensure it’s smooth and fully melted.
3. In a separate bowl, gently crush the cornflakes into smaller, bite-sized pieces. You want them crunchy, not powdery.
4. Pour the melted chocolate over the crushed cornflakes and mix thoroughly with a spatula until all the cornflakes are evenly coated.
5. Immediately add this crunchy mixture to the cooled tart shell and spread it out evenly across the bottom. Gently press it down to create a compact layer.
6. Set the tart aside while you prepare the coffee milk chocolate ganache, allowing the crunch layer to start setting.

4. Crafting the Aromatic Coffee Milk Chocolate Ganache

The coffee ganache brings a delightful bitterness and aroma that perfectly balances the sweetness of the caramel mousse.

1. Finely chop the milk chocolate (61% cocoa content is recommended for a balanced flavor) into small pieces and place it in a heatproof bowl.
2. Add the heavy cream and espresso coffee to the bowl with the chocolate.
3. Gently semi-melt the mixture over a bain-marie (a pot of simmering water) or in the microwave in short intervals (15-20 seconds), stirring after each interval. The goal is to warm it sufficiently to melt the chocolate but not to overheat it.
4. Remove the bowl from the heat (or microwave). Using a rubber spatula, begin stirring the ganache gently from the center of the bowl, slowly expanding your circles outwards, until the mixture becomes smooth, glossy, and fully emulsified. Avoid aggressive stirring, which can introduce air bubbles.
5. Once the ganache is perfectly smooth, pour it evenly over the milk chocolate crunch layer in the tart shell. Gently spread it with the back of a spoon or an offset spatula to ensure a uniform layer.
6. Place the tart in the fridge to set for 30-60 minutes, or while you continue preparing the mirror glaze. This setting time is important so the ganache firms up before the mousse is placed on top.

5. Achieving the Perfect Cacao Mirror Glaze

The mirror glaze is the showstopper, giving your tart a professional, glossy finish. Patience and temperature control are key here.

1. Just like with the mousse, start by blooming the gelatin sheets in a bowl of very cold water until softened.
2. Sift the cocoa powder into a separate bowl. Sifting prevents lumps and ensures a smooth glaze.
3. In a small saucepan, combine the water, granulated sugar, and condensed milk. Stir well and bring the mixture to a boil over medium heat.
4. Remove the pot from the heat. Squeeze out all excess water from the bloomed gelatin sheets and add them to the hot liquid, stirring continuously until the gelatin is fully dissolved.
5. Pour this hot liquid down the edge of the bowl containing the sifted cocoa powder. Hold the bowl at an angle while pouring to minimize air bubble formation.
6. Using a rubber spatula, gently stir the cocoa powder and liquid together from the center, gradually incorporating everything until it’s cohesive. Again, avoid vigorous stirring to prevent bubbles.
7. For an exceptionally smooth and bubble-free glaze, use an immersion blender. Insert the blender at an angle into the glaze, ensuring it stays fully submerged to avoid incorporating air. Blend until completely smooth.
8. Pour the mirror glaze into a measuring jug, holding the jug at an angle. This step further helps to eliminate any lingering air bubbles.
9. Cover the surface of the glaze with a piece of cling film, pressing it directly onto the surface to prevent a skin from forming. Allow the glaze to cool undisturbed until it reaches a temperature between 33-34ºC (91-93ºF). This is the optimal temperature for pouring and achieving a perfect, even coat without being too thick or too thin.
10. While the glaze cools, prepare your glazing station. Line a baking tray with a fresh piece of cling film or parchment paper. Place an upside-down cup or a small wire rack on the tray; this is where your frozen mousse will sit for glazing, allowing excess glaze to drip off cleanly.
11. Once the glaze has reached the desired temperature, take the firm caramel mousse out of the freezer and carefully demold it from the silicone mold. Place it centered on the upside-down cup on your prepared tray.
12. Pour the mirror glaze evenly over the frozen mousse, ensuring all sides are coated. Let the excess glaze drip off completely into the tray below.
13. Allow the glaze to set for a few moments. Once the dripping has slowed, use a small, sharp knife to carefully remove any glaze droplets hanging from the bottom edge of the mousse for a clean finish.
14. Using two offset spatulas, gently slide them under the glazed mousse. Carefully lift the mousse and transfer it onto the set coffee milk chocolate ganache layer within your cacao tart shell. Center it precisely.
15. For an elegant finishing touch, decorate the sides of the tart with some crushed caramel crunch or finely chopped milk chocolate. This adds visual appeal and reinforces the flavors.
16. Finally, place the assembled tart in the refrigerator to defrost for 2-3 hours before serving. This allows the mousse to soften to its perfect texture.

Storage and Serving Suggestions

To ensure your magnificent Chocolate Coffee and Caramel Tart remains fresh and delicious, store it properly.

Keep this tart in the fridge in an airtight container. This will protect it from absorbing other odors and keep the glaze shiny. It is best enjoyed within 3-4 days for optimal freshness and texture. For the best experience, allow the tart to sit at room temperature for about 15-20 minutes before serving, which will slightly soften the mousse and enhance its creamy texture and flavor profile.

Expert Tips for a Flawless Tart

• Gelatin Best Practices: Always bloom gelatin in very cold water. If the water is warm, the gelatin will start to dissolve too soon and lose its gelling power. When adding to hot liquids, ensure you squeeze out excess water.
• Temperature Control is Key: For ganache and mirror glaze, precise temperatures are critical. Use a reliable digital thermometer, especially for the mirror glaze, to achieve that perfect sheen.
• Gentle Folding: When incorporating whipped cream into your mousse, fold gently to maintain as much air as possible. This is what gives mousse its signature light and airy texture.
• Chilling Times: Don’t rush the chilling or freezing steps. Adequate time allows each layer to set properly, making assembly easier and preventing your tart from collapsing.
• Smooth Glazing: When pouring the mirror glaze, aim for one steady pour over the frozen mousse. Don’t go back and forth, as this can create streaks or an uneven coat.
• Clean Cuts: For neat slices, heat your knife under hot water and wipe it clean between each cut. This will prevent dragging the layers and keep your presentation impeccable.

Variations & Substitutions

• Chocolate Choices: Experiment with different types of chocolate. For the ganache, a darker milk chocolate or a blend of dark and milk chocolate could offer a deeper flavor. For the mousse, a white chocolate base with added caramel flavoring could work if gold chocolate is hard to find.
• Coffee Intensity: Adjust the strength of the espresso in the ganache to your preference. You can use instant espresso powder dissolved in a small amount of hot water if you don’t have an espresso machine.
• Crunch Alternatives: Instead of cornflakes, try crushed shortbread cookies, feuilletine (crispy crepes), or even toasted chopped nuts for a different crunch.
• Garnish Ideas: Beyond crushed caramel crunch or chopped chocolate, consider decorating with chocolate shavings, fresh coffee beans, a dusting of cocoa powder, or even edible gold leaf for an extra touch of luxury.

Other Mousse Cake Recipes To Try

If you loved this tart, you’ll surely enjoy exploring more of our exquisite mousse cake creations. Each recipe offers a unique blend of flavors and textures, perfect for any occasion.

We hope you thoroughly enjoy creating and tasting this extraordinary Chocolate Coffee and Caramel Tart! Your feedback is invaluable to us, so please make sure to leave a STAR REVIEW if you loved this recipe! We’d also love to see your creations – don’t forget to tag us on Instagram @juliemarieeats. For more delicious dessert inspiration and baking tips, make sure to follow us on Pinterest!

Chocolate Coffee and Caramel Tart

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Prep Time 3 hours hrs

Cook Time 18 minutes mins

Freezing time 2 hours hrs

Course Dessert

Cuisine French

Servings 10 people

Equipment

• 18.5 cm perforated tart ring
• 18 cm silicone mold

Ingredients

 

 

CARAMEL MOUSSE

• 2 gelatine sheets
• 100 g gold chocolate
• 50 g greek yogurt 2% fat
• 200 g heavy cream

TART DOUGH

• 120 g all-purpose flour
• 15 g cocoa powder
• 8 g almond flour
• 45 g powdered sugar
• 60 g butter cold, in cubes
• ½ egg approx. 25 g

MILK CHOCOLATE CRUNCH

• 20 g cornflakes
• 25 g milk chocolate

COFFEE MILK CHOCOLATE GANACHE

• 200 g milk chocolate 61%
• 60 g heavy cream
• 40 g espresso coffee

MIRROR GLAZE

• 2.5 gelatin sheets
• 50 g water
• 50 g granulated sugar
• 100 g condensed milk
• 20 g cocoa powder

Instructions

 

CARAMEL MOUSSE

• Bloom the gelatin sheets in cold water.
• Weigh out the Greek yogurt and let it sit on the kitchen counter while preparing the chocolate and heavy cream.
• Meanwhile, melt the gold chocolate. Then heat 50 g of the 200 g heavy cream in a small pot on medium heat until it starts to slightly boil. Take the pot off the heat and add the bloomed gelatin sheets, stirring until dissolved.
• Pour the heated heavy cream and gelatin mixture over the melted chocolate and, with a spatula, mix it together from the center until cohesive and smooth.
• Add the chocolate mixture into the Greek yogurt in 3 parts, gently folding to slowly combine the two mixtures.
• Whip the remaining heavy cream until soft peaks form. With a rubber spatula, gently fold together the whipped cream in 3 parts with the chocolate mixture until smooth and combined, being careful to maintain its airiness. Take an 18 cm silicone mold and place a small board or tray under it to make it easier to move the mousse into the freezer. Pour the mousse into the mold and gently lift it into the freezer for a minimum of 2 hours, or until completely firm.

TART DOUGH

• In a food processor, blend the all-purpose flour, cocoa powder, almond flour, powdered sugar, and cold butter together until the butter is fully incorporated with the dry ingredients and the mixture resembles coarse crumbs.
• Then add the egg (approx. 25g) and blend it until the dough has just gathered into a ball. Avoid overmixing.
• Transfer the dough to a piece of plastic film, flatten it slightly, and let it rest in the refrigerator for a minimum of 2 hours or, preferably, overnight.
• Turn on the oven to 165ºC (325ºF) for a conventional oven.
• Dust a silicone mat or a piece of baking paper with a bit of powdered sugar, as well as the rolling pin. Roll out the dough until it has a thickness of 2 mm. Freeze it for 20 minutes.
• Take the dough out of the freezer and carefully cut it to fit your perforated tart ring. Gently place the dough into the tart ring, pressing it lightly into the edges without stretching.
• Bake the tart shell for 18-20 minutes. Once baked, let it cool completely on a cooling rack before adding fillings.

MILK CHOCOLATE CRUNCH

• Once the tart shell has completely cooled down, start preparing the milk chocolate crunch layer.
• Melt the milk chocolate. Crush the cornflakes into small pieces. Mix them together until all the cornflakes are thoroughly coated with the melted chocolate. Add the crunch mixture to the cooled tart shell and spread it out evenly, pressing gently to form a compact layer.
• Set the tart aside while you prepare the ganache, allowing the crunch layer to set slightly.

COFFEE MILK CHOCOLATE GANACHE

• Chop the milk chocolate (61%) into small pieces. Add it to a bowl with the heavy cream and espresso coffee. Gently semi-melt the mixture together over a bain-marie (double boiler) or in short bursts in the microwave, stirring frequently. Take it off the heat and gently stir the ganache from the middle outwards until it becomes smooth and glossy. Once smooth, pour it evenly onto the milk chocolate crunch layer in the tart shell and spread it out.
• Place the tart in the fridge to set for 30-60 minutes, or while you prepare the mirror glaze.

MIRROR GLAZE

• Bloom the gelatin sheets in cold water until softened.
• Sift the cocoa powder over a bowl to remove any lumps.
• In a small pot, stir together the water, granulated sugar, and condensed milk. Heat to a boil. Then take it off the heat and add the bloomed gelatin sheets (squeezing off excess water), stirring until the gelatin has completely dissolved.
• Hold the bowl with the sifted cocoa powder at an angle and pour the hot liquid down the edge of the bowl to avoid creating air bubbles. With a rubber spatula, gently stir the cocoa powder and liquid together until cohesive. Then, using an immersion blender, blend the glaze together until perfectly smooth. Pour the mirror glaze into a measuring jug, holding the jug at an angle to again minimize bubbles.
• Place a piece of cling film directly over the surface of the glaze, ensuring it touches the glaze to prevent a skin from forming. Allow the glaze to cool until it reaches a temperature between 33-34ºC (91-93ºF).
• Prepare a baking tray by lining it with cling film or parchment paper. Place a cup upside down on the tray; this will serve as a stand for the frozen mousse during glazing, allowing excess glaze to drip off.
• Once the glaze has reached the desired temperature, take the firm mousse out of the freezer and carefully unmold it. Place it on top of the upside-down cup.
• Pour the mirror glaze evenly over the frozen mousse, making sure to coat all sides. Let the excess glaze drip off completely. Once the glaze has set slightly, use a knife to carefully remove any mirror glaze droplets hanging off the bottom edge of the mousse for a clean finish. Using two offset spatulas, carefully lift the glazed mousse and gently place it on top of the set coffee milk chocolate ganache layer in the tart. Decorate along the side of the tart with some crushed caramel crunch or chopped milk chocolate for an elegant touch. Place the finished tart in the fridge to defrost for 2-3 hours before serving.

Nutrition

Carbohydrates: 51gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 45mgSodium: 92mgPotassium: 207mgFiber: 2gSugar: 37gVitamin A: 501IUVitamin C: 1mgCalcium: 99mgIron: 2mg

Keyword caramel, coffee, mousse, mousse cake, tart, elegant dessert, homemade tart, mirror glaze recipe

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