Gingerbread Chocolate Mousse Tart

The perfect holiday dessert does exist, and it’s right here! This Gingerbread Chocolate Mousse Tart combines everything you love about the season into one stunning dessert. A crispy, spicy gingerbread crust filled with velvety smooth chocolate mousse filling. Topped with sugared rosemary sprigs, and cranberries for a beautifully festive finish.

If there’s one thing I look forward to during the holidays, it’s gingerbread! I love the smell, the taste, and the warmth it brings. This Gingerbread Chocolate Mousse Tart is pure magic. Warm, decadent, and unlike anything you’ve ever tasted. A perfect balance of cozy spices and rich chocolate that will have everyone reaching for seconds!

If you’re looking for more delicious holiday recipes to add to your spread this season, try my Gingerbread Latte Cookies, Hot Chocolate Cupcakes, and Mini Basque Cheesecakes.

Why You’ll Love This Gingerbread Tart

• Gingerbread crust- The combination of ginger, cinnamon, and cloves in the crust makes it the perfect pairing for the rich chocolate filling.
• Easy to make ahead- Perfect for prepping before holiday gatherings. Just assemble and chill until you’re ready to serve.
• Simple chocolate mousse- The chocolate filling is silky smooth, without being overly complicated. This recipe is perfect for both experienced bakers and beginners.
• Perfect for Christmas- This tart has all the classic flavors of Christmas that we love. It’s a great addition to your holiday celebrations.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Butter- Every good tart dough starts with butter. I use unsalted butter and pull it from the refrigerator 2 hours before mixing to allow it to soften at room temperature.
• Brown sugar– Either light or dark brown sugar will work in this recipe.
• Molasses- This is the signature flavor in gingerbread. I use Grandma’s Original Molasses. Do not use blackstrap.
• Flour- I use all-purpose flour. Make sure to spoon and level the flour when measuring.
• Spices- Ground ginger, cinnamon, nutmeg and cloves are what give the crust its delicious gingerbread flavor.
• Eggs- Traditional chocolate mousse uses raw eggs, which contributes to its light and airy texture. If you’re worried about eating raw eggs, you can use pasteurized eggs. *Note raw eggs are not advisable for pregnant women and babies, elderly or anyone with a weakened immune system.
• Sugar- I use caster sugar because of its fine texture and it dissolves quicker. You can also use white granulated sugar.
• Heavy cream- One part of the cream is whipped for the chocolate mousse. The other part is heated and poured over the chocolate.
• Chocolate- Use a high-quality chocolate with at least 70% cacao for a rich, slightly bittersweet mousse. You can substitute with milk chocolate if you prefer a sweeter mouse, but it will have a more milky, creamier texture.
• Garnish- I use sugared rosemary sprigs, gingerbread cut-out cookies, and fresh cranberries. You can also use pomegranate seeds, piped whipped cream, dried orange slices, or chocolate truffles.

Step By Step Instructions – Gingerbread Dough

STEP 1: Cream the butter. In a large mixing bowl, beat softened butter and brown sugar together until creamy and smooth, about 2 minutes. Then, add the molasses and mix for an additional minute.

STEP 2: Combine dry ingredients. In a separate bowl whisk together flour, cinnamon, nutmeg, ginger, clove, baking soda, and salt. Then, add the mixture to the creamed butter. Mix just until dough forms.

STEP 3: Roll the dough. Form dough into a ball and place in between two sheets of parchment paper. Gently roll the dough to about 1/4-inch thickness.

STEP 4: Chill the dough. Transfer the dough (still sandwiched between parchment) to a baking sheet and refrigerate for at least 1 hour.

STEP 5: Form tart shell. Once the dough is chilled, remove it from the fridge and peel of the parchment paper. Carefully transfer the dough to tart pan, gently pressing it into the edges and bottom. Use a rolling pin to gently roll over the top of the tart pan to trim off any excess dough that hangs over the edge. Then, prick the base of the tart with a fork.

STEP 6: Bake. Preheat oven to 350℉. Bake crust for 13-15 minutes, or until golden and crisp. Let the crust cool completely.

Follow These Easy Steps – Chocolate Mousse

STEP 1: Prepare the chocolate. In a small saucepan, heat 1 cup of cream over medium heat until it just starts to simmer (do not boil). Then, pour hot cream over the chocolate and let sit for a minute. Stir gently until the chocolate is completely melted and smooth.

STEP 2: Combine chocolate and eggs. In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and smooth, about 2 minutes. Then, gradually whisk the chocolate mixture into the egg mixture until fully combined. Set aside to cool slightly, about 30 minutes.

STEP 3: Beat the egg whites. In a clean bowl, whisk the egg whites with an electric mixer until soft peaks form. Then, gently fold the beaten egg whites into the chocolate mixture. Be careful not to deflate the egg whites. It’s ok to have a few streaks of egg white remaining.

STEP 4: Whip the cream. In another bowl, beat the remaining 1 cup of heavy cream until stiff peaks form. Then, fold the whipped cream into the chocolate mixture, a little at a time, until smooth and well combined.

STEP 5: Fill the tart shell. Pour the chocolate mousse into the cooled baked tart shell. Use an offset spatula to spread the mousse evenly across the bottom.

STEP 6: Chill. Once filled, chill the tart in the fridge to let the filling set.

Decorating – Sugared Rosemary and Cranberries

STEP 1: Make the sugar syrup. First, line a baking sheet with parchment paper and place wire rack on top. Then, combine the water and 3/4 sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture starts to simmer. Remove from heat and let cool.

STEP 2: Dip the cranberries and rosemary. Add the cranberries to the syrup. Then, use a slotted spoon to remove them from the syrup. Allow the excess syrup to drip off, and place the cranberries on the rack to dry. Repeat with the rosemary sprigs. Let the cranberries and rosemary dry for 1-2 hours.

STEP 3: Coat with sugar. Place the remaining 1/2 cup of sugar in a large bowl. Take the cranberries (they will still be slightly sticky) and toss with the sugar. Place them back on top of the rack to dry. Repeat with rosemary. Let them dry for 1-2 hours or overnight. To decorate, arrange the sugared cranberries and rosemary along the edge of the tart.

Expert Tips

• Separating the eggs. First off, eggs are easier to separate when they are cold, as the yolk is firmer and less likely to break.
• Don’t overmix the mousse. When folding the egg whites and whipped cream into the chocolate, do it gently. Over mixing can deflate the mousse and change the overall texture.
• Let the tart chill. Allow the tart to set in the refrigerator for at least 4 hours or overnight. This will ensure that the mousse firms up.
• Perfect slices. To get clean slices, use a sharp knife, dipped in warm water and wiped in between cuts to keep the mousse intact.

Frequently Asked Questions

Proper Storing

Since this Gingerbread Chocolate Mousse Tart needs to stay cool, place it inside the refrigerator for 2-3 days. Avoid covering the mousse with plastic wrap as it will stick to the surface. Instead, loosely cover with plastic wrap around the crust to prevent it from drying out or absorbing any odors.