The recipe caught my attention simply by the word “Malted” in the title. The word simply makes my heart palpitate!<\/p>\n
This Malted Chocolate Mousse<\/a> Tart<\/strong> is everything you want in a chocolate<\/a> dessert. It is the most light and airy mousse atop a chocolate cookie<\/a> crust.<\/em><\/p>\n <\/a><\/p>\n <\/p>\n <\/p>\n This Malted Chocolate Mousse Tart<\/strong> needs to be next up on your baking agenda. It is a simple Oreo cookie<\/a> crust filled with a light chocolate cheesecake mousse.<\/p>\n This was my first experience making a tart. I am not so sure what I was worried about! It was so easy and it released from the pan so smoothly. Just don\u2019t carry it by the middle of the pan!<\/p>\n <\/a><\/p>\n The\u00a0filling is prepared with a little bit of cream cheese<\/a>, melted chocolate, malt powder, sugar and heavy cream. First you need to beat the heck out of the cream cheese until it is really light. I always start with cold cream cheese because I think that it helps keep the integrity of the mousse.<\/p>\n <\/a><\/p>\n You can usually find malt powder\u00a0with the ice cream toppings or the chocolate milk mix-ins. I like to keep it on hand to add to milkshakes, frostings and desserts like the mousse tart. I used a chocolate malt for this dessert, but a vanilla or \u201cplain\u201d malt powder would work too.<\/p>\n <\/a><\/p>\n For the pan, I used a 7\u201d by 11\u201d rectangle pan, but I am certain that my recipe will work in a 9\u201d or 10\u201d round as well. If you don\u2019t have a tart pan, you could even use a spring-form pan too. The nice thing about the tart pan is that it has the scalloped edges, and the bottom is easily removed.<\/p>\n