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If you’re craving a dessert that’s as fun to look at as it is to eat, then you have to try this Dark Chocolate Pecan “Worms in Dirt” Mousse Tart Recipe. Imagine silky smooth dark chocolate mousse layered on a crunchy pecan cookie crust, topped with rich chocolate whipped cream, all playfully scattered with gummy worms lurking in a treasure trove of crushed cookies that look like dirt. This tart brings childhood nostalgia and gourmet flavors together in a way that’s guaranteed to delight both your eyes and your taste buds with every bite.
Ingredients You’ll Need
Gathering your ingredients for this tart is like assembling a dream team where every element plays a vital role. From the tangy raspberry jello creating those whimsical gummy worms to the dark chocolate delivering the mousse’s intense flavor, each item adds a special touch to the texture, taste, and of course, the look.
- Raspberry jello (2 packages, 3 ounces each): For that vibrant, fruity flavor infused in the gummy worms.
- Unflavored gelatin (1 envelope): Essential for setting the gummy worms perfectly.
- Boiling water (3 cups): Dissolves the gelatin blend to create the worm mixture.
- Heavy cream (¾ cup + extra): Adds richness and creaminess to the gummy worms and mousse.
- Green gel food coloring (a few drops): Gives the gummy worms their playful, slightly spooky color.
- Flexible straws (100-125): To shape the gummy worms — yes, it’s that fun and creative!
- Butter (4 tablespoons, softened): For a tender, flavorful cookie crust.
- Granulated sugar (½ cup): Sweetens the crust and the mousse layers.
- Salt (½ teaspoon): Enhances all the flavors without overpowering.
- Baking powder (¼ teaspoon): Provides a slight lift to the cookie texture.
- Instant espresso powder (½ teaspoon): Deepens the chocolate flavor beautifully.
- Cinnamon (½ teaspoon): Adds warm spice notes to the cookie base.
- Large egg (½, whisked): Binds the cookie dough perfectly, don’t forget to whisk and just use half!
- Vanilla extract (½ teaspoon): Uplifts flavors subtly for a balanced richness.
- All-purpose flour (¾ cup): The backbone of our cookie crust’s structure.
- Dutch-processed cocoa powder (¼ cup + 2 teaspoons): Key for that dark, rich chocolate color and taste.
- Pecan pieces (⅓ cup): Provide a delightful crunch and buttery depth.
- Heavy cream (1 cup): Whipped into luscious mousse for maximum indulgence.
- Egg yolks (4): Create a rich, creamy texture in the mousse.
- Egg whites (2): Whisked for lightness and volume in the mousse.
- Espresso or coffee (¼ cup): Amplifies chocolate notes in the mousse layer.
- Sugar (3 tablespoons for mousse, 1 tablespoon for whipped cream): Sweetens layers just right for that perfect balance.
- Pinch of salt: Just enough to make all flavors pop without being salty.
- Dark chocolate (6 ounces): The star of the mousse with a rich, decadent flavor.
How to Make Dark Chocolate Pecan “Worms in Dirt” Mousse Tart Recipe
Step 1: Create the Gummy Worms
Begin with a whimsical touch by making the gummy worms that add an unexpected fun factor to your tart. Dissolve the raspberry jello and unflavored gelatin into the boiling water, stirring until everything melts into a smooth mixture. Let this blend cool to lukewarm before stirring in heavy cream and a few drops of green gel food coloring to get that iconic “worms in dirt” hue. Pour this mixture into stretched flexible straws standing in a tall container, then refrigerate for at least nine hours. When it’s time to reveal your gummy worms, simply run the straws under warm water to coax them out easily. These cute, chewy worms bring a playful texture twist!
Step 2: Bake the Chocolate Pecan Cookies
While your gummy worms are chilling, it’s time to prep the foundation: the chocolate pecan cookies. Preheat your oven to 350°F and line cookie sheets with parchment paper for an easy cleanup. Cream together softened butter, sugar, salt, baking powder, espresso powder, and cinnamon for a fragrant, lush dough base. Mix in half a whisked egg and vanilla extract for moisture and flavor. Then, stir in all-purpose flour, Dutch-processed cocoa powder, and crunchy pecan pieces to balance richness with texture. Shape the dough into a log and chill it until firm for easy slicing. Slice into thin rounds and bake for 8-10 minutes until set and fragrant. Let cool fully; these cookies create the perfect crumbly “dirt” layer.
Step 3: Whip Up the Dark Chocolate Mousse
For the mousse, start by whipping heavy cream to stiff peaks and set aside—this is what will make your mousse light and airy. In a double boiler, whisk together egg yolks, espresso, sugar, and salt until the mixture lightens and doubles in volume—this step is vital to the mousse’s velvety texture. Remove from heat and stir in melted dark chocolate, giving it that luxurious base flavor. In a separate bowl, whip egg whites with the remaining sugar to stiff peaks, then gently fold these and the whipped cream into the chocolate mixture. The result is a rich yet light mousse that melts in your mouth with intense chocolate flavor.
Step 4: Prepare the Chocolate Whipped Cream
This final topping is a simple but impressive chocolate whipped cream. Whip together heavy cream, cocoa powder, and sugar until stiff peaks form. This layer adds not only a creamy richness but also a beautiful dark chocolate tone to balance the tart’s textures.
Step 5: Assemble Your Dark Chocolate Pecan “Worms in Dirt” Mousse Tart Recipe
Line a 9-inch springform pan with plastic wrap for easy removal. Press crushed chocolate pecan cookies into the bottom of the pan to create that irresistible “dirt” base. Pour your luscious dark chocolate mousse over this crust and smooth it out evenly. Add a generous layer of the chocolate whipped cream on top, then sprinkle more crushed cookies for that authentic dirt effect. Finally, artistically arrange your homemade gummy worms on top to bring the whole “worms in dirt” theme to life. Chill until set and prepare to wow your guests!
How to Serve Dark Chocolate Pecan “Worms in Dirt” Mousse Tart Recipe
Garnishes
Take your garnish game up a notch by adding a dusting of powdered sugar or a few extra chopped pecans for crunch around the edges. Fresh mint leaves can create a beautiful contrast in color and a pop of freshness. If you want to get creative, drizzle a little raspberry sauce or caramel for added sweetness and visual appeal.
Side Dishes
This indulgent tart pairs beautifully with light, refreshing sides. A scoop of vanilla bean ice cream offers a creamy coolness that balances the deep chocolate flavors perfectly. Fresh berries, like raspberries or strawberries, complement the tartness in the gummy worms and add juicy pops that brighten the dessert experience.
Creative Ways to Present
Consider serving this tart at a garden-themed party or a playful kids’ event—its “worms in dirt” concept is a delightful conversation starter. You can also portion it out into clear individual cups topped with a gummy worm for an adorable single-serve presentation. Use mini cookie crumbs and tiny candy worms for bite-sized versions that will disappear fast at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep your tart covered tightly with plastic wrap or in an airtight container to preserve freshness. Stored in the refrigerator, it will stay delicious for up to three days without losing moisture or texture.
Freezing
This Dark Chocolate Pecan “Worms in Dirt” Mousse Tart Recipe freezes well if wrapped carefully in plastic wrap and then foil. Freeze it for up to a month. To enjoy, thaw overnight in the fridge for the best texture and flavor.
Reheating
Since this dessert is best served chilled, reheating isn’t recommended. Instead, simply let any frozen portion thaw completely in the refrigerator, then enjoy at room temperature or straight from the fridge for the ideal creamy texture and refreshing bite.
FAQs
Can I substitute pecans with another nut?
Absolutely! Walnuts or almonds work beautifully in the cookie crust, offering different textures and subtle flavor variations that still complement the chocolate wonderfully.
How far in advance can I make this tart?
You can prepare the tart up to two days ahead of serving. Make the gummy worms first as they require long refrigeration, then assemble the tart and keep it chilled until ready to enjoy.
Is it possible to make this dessert nut-free?
Yes, simply omit the pecans from the cookie crust and replace them with extra flour or crushed graham crackers for texture. The fudge-like richness of the mousse will still shine through!
Can I use gelatin alternatives for vegan gummies?
While this recipe relies on gelatin for the gummy worms, you can try agar-agar as a substitute, but results may vary. It’s best to test a small batch since agar-agar sets differently and may affect texture.
What’s the best way to get the gummy worms out of the straws?
Running the straws under warm water gently loosens the gelatin, making the worms slide right out without breaking. Patience here really pays off for perfect gummy worms every time.
Final Thoughts
There’s something magical about the Dark Chocolate Pecan “Worms in Dirt” Mousse Tart Recipe that transforms dessert time into an unforgettable, playful experience. From the rich chocolate mousse to the crunchy pecan crust and whimsical gummy worms, it’s a dessert that sparks joy and delight. Whether you’re making it for a special occasion or just to treat yourself and your loved ones, give this recipe a try—you’ll be amazed at how much fun baking and eating can be!
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Dark Chocolate Pecan “Worms in Dirt” Mousse Tart Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 9 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This playful Dark Chocolate Pecan “Worms in Dirt” Mousse Tart features layers of rich dark chocolate mousse and chocolate pecan cookies creating a delicious ‘dirt’ base, topped with cocoa-infused whipped cream and garnished with homemade raspberry gummy worms. Perfect for a fun dessert that combines textures and flavors with a creative visual twist.
Ingredients
Gummy Worms
- 2 (3-ounce) packages raspberry jello
- 1 envelope unflavored gelatin
- 3 cups boiling water
- ¾ cup heavy cream
- A few drops of green gel food coloring
- 100–125 flexible straws
Chocolate Pecan Cookies
- 4 tablespoons softened butter
- ½ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon instant espresso powder
- ½ teaspoon cinnamon
- ½ large egg (whisk 1 egg, use half)
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup dutch-processed cocoa powder
- ⅓ cup pecan pieces
Dark Chocolate Mousse
- ½ cup heavy cream
- 4 egg yolks
- 2 egg whites
- ¼ cup espresso or coffee
- 3 tablespoons sugar
- Pinch of salt
- 6 ounces dark chocolate
Chocolate Whipped Cream
- 1 cup heavy cream
- 2 teaspoons dutch-processed cocoa powder
- 1 tablespoon sugar
Instructions
- Make the Gummy Worms: Combine the boiling water, raspberry jello, and unflavored gelatin in a bowl, stirring until all the gelatin is dissolved. Let the mixture cool until lukewarm. Stretch out the flexible straws and stand them upright in a tall container. Stir the heavy cream and a few drops of green gel food coloring into the lukewarm gelatin mixture, then carefully pour it into the straws. Refrigerate for at least 9 hours until set. To remove, run the straws under warm water to release the gummy worms.
- Prepare the Chocolate Pecan Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a mixing bowl, beat together the softened butter, sugar, salt, baking powder, espresso powder, and cinnamon until well combined. Add the half egg and vanilla extract, mixing thoroughly. Stir in the flour, cocoa powder, and pecan pieces until a dough forms. Roll the dough into a log, wrap, and refrigerate until firm. Slice the log into thin rounds and arrange on the prepared baking sheets. Bake for 8-10 minutes until firm. Let cool completely before crushing.
- Make the Dark Chocolate Mousse: Whip ½ cup heavy cream to stiff peaks and set aside. In a double boiler, whisk together the egg yolks, espresso, 2 tablespoons sugar, and a pinch of salt until the mixture lightens in color and doubles in volume. Remove from heat and stir in the dark chocolate until smooth. Whisk the egg whites with the remaining 1 tablespoon sugar until stiff peaks form. Gently fold the whipped egg whites and whipped cream into the chocolate mixture until fully incorporated.
- Make the Chocolate Whipped Cream: In a chilled bowl, whip the 1 cup heavy cream with the cocoa powder and sugar until stiff peaks form.
- Assemble the Tart: Line a 9-inch springform pan with plastic wrap. Spread a layer of crushed chocolate pecan cookies evenly on the bottom to create the ‘dirt’ base. Pour the dark chocolate mousse over this layer and smooth the surface. Spread the chocolate whipped cream on top of the mousse. Sprinkle extra crushed cookie crumbs over the whipped cream to enhance the ‘dirt’ effect. Finally, decorate the tart with the homemade raspberry gummy worms for a whimsical presentation.
Notes
- The flexible straws are key for shaping the gummy worms, ensure they are food-safe and clean.
- Using instant espresso powder in the cookies and mousse enhances the chocolate flavor without adding a coffee taste.
- The mousse requires gentle folding of the whipped egg whites and cream to maintain airiness.
- For a firmer tart, chill for an additional hour before serving.
- Store the tart refrigerated and consume within 2 days for optimal freshness.
