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
Scale
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
- â…“ 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.
