Cooking, Baking & Cocktail Shaking

Chocolate Stout Mousse Tart with Pretzel Peanut Crust {Gluten-Free}

If you’re looking to celebrate St. Patrick’s Day with a sweet treat, I highly recommend making this gluten-free Chocolate Stout Mousse Tart with Pretzel Peanut Crust. The velvety smooth mousse is just the right amount of sweet and it pairs perfectly with the salty pretzel peanut crust.

Gluten-Free Chocolate Stout Mousse Tart with Pretzel Peanut Crust

If you’re looking to stay on brand for St. Patrick’s Day, I have a beer-infused tart that takes 30 minutes to make from start to finish. This tart is as easy as whipping heavy cream… I kid you not!

Gluten-Free Chocolate Stout Mousse Tart with Pretzel Peanut Crust

You know how I feel about instant gratification, so I took that into consideration when developing this recipe. Once you fill the tart shell with the chocolate stout mousse, you can cut into it and have yourself a slice immediately. If you refrain for an additional 2 hours while the tart cools in the refrigerator, it’s even better!

Gluten-Free Chocolate Stout Mousse Tart with Pretzel Peanut Crust

Because I love a good sweet/salty combo, I decided to go with a pretzel peanut crust for this tart. You know chocolate loves peanuts and vice-versa. The tart crust is extra crunchy thanks to the addition of roasted peanuts–it’s a great contrast to the ultra smooth and creamy chocolate stout filling.

If you’re not into overly sweet desserts, this Chocolate Stout Mousse Tart with Pretzel Peanut Crust is 100% for you.

Gluten-Free Chocolate Stout Mousse Tart with Pretzel Peanut Crust

The filling is rich and decadent without being overly sweet. Just enough powdered sugar is added to the mousse to balance the bitterness of the stout beer. To pretty things up a touch, I sprinkled shaved dark chocolate over the top of the mousse… Because there’s nothing wrong with a little extra chocolate.

Gluten-Free Chocolate Stout Mousse Tart with Pretzel Peanut Crust

For more St. Paddy’s day recipe inspiration, check out these booze-infused recipes: Chipotle Beer Mac & Cheese, Chipotle Pale Ale Sloppy Joe’s, and Chocolate Stout Cupcakes with Whiskey Caramel Buttercream.

Chocolate Stout Mousse Tart with Pretzel Peanut Crust

Yield: 1 (9-inch) tart

Total Time: 2 hours 30 minutes

Prep Time: 2 hours 20 minutes

Cook Time: 10 minutes

Ingredients:

Chocolate Stout Mousse

  • 8 ounces semi-sweet chocolate, roughly chopped
  • 1/3 cup stout beer (your favorite brand)
  • 1 and 1/2 cups heavy whipping cream
  • 1 teaspoon instant espresso powder
  • 1/3 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Garnish: shaved chocolate and salted caramel drizzle

Pretzel Peanut Crust

  • 2 cups gluten-free pretzels (I used ALDI)
  • 1/2 cup roasted peanuts
  • 3 tablespoons brown sugar
  • 1/4 cup unsalted butter, melted

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan.
  2. To make the chocolate stout mousse, add chocolate and stout to a large heat-proof bowl. Place the bowl over a pot of simmering water, making sure that the bowl doesn’t come in contact with the water. Allow the chocolate to melt, stirring often, until smooth. Remove from the heat and allow the chocolate to cool while you prepare the crust.
  3. To make the crust, add pretzels, peanuts, and brown sugar to the bowl of a food processor. Pulse until the mixture resembles a fine crumb. Slowly drizzle in the melted butter while simultaneously pulsing. Continue to pulse until the mixture resembles wet sand. Transfer the mixture to your prepared tart pan. Press the mixture firmly into the pan and slightly up the sides. I find that this is easiest with a measuring cup or small glass. Bake the crust for 10-12 minutes, or until golden brown. Cool completely before adding the mousse.
  4. Add the heavy cream to a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer). Beat until soft peaks form. Add the espresso powder, powdered sugar, and vanilla extract. Continue to beat until stiff peaks form. Gently fold in the cooled chocolate. Transfer the mousse to the tart pan. Garnish with shaved chocolate. Cover and refrigerate for at least 2 hours before serving. The tart will stay fresh in the refrigerator for up to 5 days.
  1. If you don’t own a tart pan, you can use a 9-inch pie pan.
  2. If you’re not following a gluten-free diet, you can substitute an equal amount of regular pretzels.
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