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)

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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