Chocolate Stout Mousse Tart with Pretzel Peanut Crust a rich, velvety chocolate mousse infused with the malty depth of chocolate stout fills a salty-sweet pretzel and peanut crust in this showstopping tart. It’s a decadent, gluten-free dessert that brings together bold flavors and contrasting textures—perfect for celebrations or when I just want to indulge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/2 cups gluten-free pretzels, crushed
1/2 cup roasted unsalted peanuts, chopped
1/4 cup brown sugar
6 tablespoons unsalted butter, melted
For the mousse filling:
8 oz bittersweet chocolate, finely chopped
2 tablespoons granulated sugar
3/4 cup heavy cream, divided
1/2 cup chocolate stout beer
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/2 teaspoon instant espresso powder (optional)
For topping:
Whipped cream (optional)
Shaved chocolate or cocoa powder (optional)
Crushed pretzels or peanuts (optional)
Directions
I preheat the oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.
In a mixing bowl, I combine crushed pretzels, chopped peanuts, and brown sugar.
I stir in melted butter until everything comes together and looks like wet sand.
Next I press the crust mixture firmly into the tart pan, covering the bottom and sides.
I bake it for 10 minutes, then let it cool completely.
For the mousse, I place chopped chocolate in a heatproof bowl.
In a small saucepan, I mix sugar, 1/4 cup cream, stout, vanilla, salt, and espresso powder. I heat this until it just begins to simmer.
I pour the hot mixture over the chocolate, let it sit for 2 minutes, then whisk until smooth and glossy.
Once the chocolate mixture has cooled to room temperature, I whip the remaining 1/2 cup of cream to soft peaks.
I gently fold the whipped cream into the chocolate mixture until fully combined.
Then I pour the mousse into the cooled crust, smoothing the top.
I refrigerate the tart for at least 4 hours, or until set.
Before serving, I top it with whipped cream, shaved chocolate, or crushed pretzels/peanuts if I feel like dressing it up.
Servings and timing
Servings: 10
Prep Time: 25 minutes
Cook Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 35 minutes
Calories per serving: 420 kcal
Variations
I sometimes swap the bittersweet chocolate for semisweet if I want a slightly sweeter tart.
If I’m not gluten-free, I use regular pretzels.
I’ve also tried using almond butter in the crust for a nutty twist.
Adding a layer of peanut butter between the crust and mousse brings even more indulgence.
For a non-alcoholic version, I replace the stout with coffee or more cream.
Storage/Reheating
I store the tart covered in the refrigerator for up to 4 days. It holds its shape well and stays creamy. I don’t recommend freezing it, as the texture of the mousse can change. Reheating isn’t needed—it’s best served chilled, straight from the fridge.
FAQs
What kind of chocolate stout should I use?
I go for a rich, smooth chocolate stout—something with malty notes that complement the chocolate. A good craft stout or even a milk stout works great.
Can I make this tart ahead of time?
Absolutely. I often prepare it a day in advance. Just keep it refrigerated until ready to serve, and add toppings right before.
Is the alcohol cooked off in this recipe?
No, since the stout is not boiled long enough, trace amounts of alcohol remain. It’s a very small quantity per serving, but I keep this in mind if serving kids or those avoiding alcohol.
Can I make this tart dairy-free?
Yes, I’ve made it with dairy-free butter, coconut cream, and a dairy-free chocolate. The mousse may be a little softer, but still delicious.
How do I crush the pretzels?
I put them in a zip-top bag and crush them with a rolling pin or pulse them in a food processor. I like a mix of fine and coarse pieces for texture.
Conclusion
This Chocolate Stout Mousse Tart with Pretzel Peanut Crust is my go-to when I want something sophisticated yet deeply satisfying. With its bold chocolate flavor, creamy mousse, and salty-sweet crunch, it’s a dessert that always impresses. Whether I’m baking for a party or just treating myself, this tart never disappoints.
📖 Recipe:
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Chocolate Stout Mousse Tart with Pretzel Peanut Crust
- Total Time: 4 hours 35 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
A rich and velvety chocolate mousse tart made with chocolate stout, nestled in a salty-sweet gluten-free crust of pretzels and peanuts. This indulgent dessert balances crunchy, creamy, sweet, and salty elements, perfect for celebrations or satisfying cravings.
Ingredients
1 1/2 cups gluten-free pretzels, crushed
1/2 cup roasted unsalted peanuts, chopped
1/4 cup brown sugar
6 tablespoons unsalted butter, melted
8 oz bittersweet chocolate, finely chopped
2 tablespoons granulated sugar
3/4 cup heavy cream, divided
1/2 cup chocolate stout beer
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/2 teaspoon instant espresso powder (optional)
Whipped cream (optional, for topping)
Shaved chocolate or cocoa powder (optional, for topping)
Crushed pretzels or peanuts (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.
- In a mixing bowl, combine crushed pretzels, chopped peanuts, and brown sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the crust mixture firmly into the tart pan, covering the bottom and sides evenly.
- Bake for 10 minutes, then let the crust cool completely.
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, combine sugar, 1/4 cup heavy cream, chocolate stout, vanilla extract, sea salt, and espresso powder (if using). Heat until just simmering.
- Pour the hot mixture over the chocolate. Let it sit for 2 minutes, then whisk until smooth and glossy.
- Allow the chocolate mixture to cool to room temperature.
- Whip the remaining 1/2 cup of heavy cream to soft peaks.
- Gently fold the whipped cream into the cooled chocolate mixture until fully combined.
- Pour the mousse into the cooled crust and smooth the top with a spatula.
- Refrigerate the tart for at least 4 hours, or until set.
- Before serving, optionally top with whipped cream, shaved chocolate, or crushed pretzels/peanuts.
Notes
You can substitute semisweet chocolate for a sweeter flavor.
Regular pretzels work if gluten-free is not required.
Try almond butter in the crust for a different nutty flavor.
Replace chocolate stout with coffee or cream for a non-alcoholic version.
Crush pretzels using a rolling pin or food processor, aiming for a mix of fine and coarse textures.
Store the tart covered in the fridge for up to 4 days. Do not freeze.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
