Coffee and Chocolate, match made in heaven!
If only I did not care about calories, I could have continued having mocha as my "Coffee" every morning to start my day on a delicious note. But sadly, I cant 😒 But that doesn't mean I cannot use this combo in my desserts, who watches calories when eating desserts, am I right?
With a crunchy oreo base, this tart doesn't compromise on the chocolate taste a bit. I have actually used the Chocolate centre oreo cookies rather than the original one, just so we get the total Chocolate experience. Even though the recipe only calls for 5-6 ingredients, your patience will be tested when you need to chill the base and then the Mocha centre for good amount of time. In all this dessert should be ready in 5-6 hours. Do not refrigerate for less time as the Mocha cream needs to set otherwise it will just be too smooth to be eaten with a spoon.
I have used these mini tart pans, but you can opt for one 9-inch tart pan as well. I have used normal Nescafe powder as coffee powder, but you can use your preferred choice of coffee powder; but be aware of the intensity of the coffee, as you wouldn't want the tart to taste on the bitter side of coffee.
If you are not a coffee fan, just skip the coffee powder. The mix use of milk and dark chocolate chips gives the tart enough taste, and it can easily be served without coffee. You can top it with your choice of fruits, especially berries. I have uploaded a quick recipe video for this tart on Instagram here so you can check out on my Instagram page. Do let me know if you prefer recipe videos in the comments below or on my Instagram feed. Hope you have a wonderful start to Spring!
Ingredients
Serves 4
Mocha Tart
10 Chocolate Oreo Cookies
1 Cup Heavy Whipping cream
4 tbsp Unsalted butter,melted
½ Cup Dark Chocolate Chips
½ Cup Milk Chocolate Chips
1 tbsp Ground coffee powder
Directions
Mocha Tart
In a food processor, add the oreo cookies and pulse until they turn into light crumbs.
Add melted butter, and mix well.
Grease four, 4-inch tart pans with cooking spray.
Place the oreo crumbs into the pans, and press into the pan to form. Refrigerate for 1-2 hours.
In a microwave proof bowl, warm the heavy whipping cream.
In a separate bowl, add in the dark and milk chocolate chips along with the ground coffee powder.
Pour the warm(not boiled) heavy cream onto the chips, and mix well till the mixture is smooth and glossy.
Pour this mixture into the refrigerated tart pans.
Place in the refrigerator for 3-4 hours.
When ready to serve, add a dollop of whipped cream and leftover cookie crumbs.
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