Caleb Naidoo's Chocolate Mousse Tart Recipe

Caleb Naidoo's Chocolate Mousse Tart

Caleb Naidoo's Chocolate Mousse Tart / Photo by Kathy Pitout Photography

Caleb Naidoo Student Chef
“I’m obsessed with chocolate mousse; light silky-smooth texture is pure indulgence. But my family? They are always worried about eating raw eggs in traditional recipes. That all changed when I made my chocolate mousse tart. One bite of that rich fluffy filling in a buttery crust and they were converted, no more raw egg fears, just empty plates and demands for seconds.”
— Caleb Naidoo / Class of 2026

Student Chef Caleb Naidoo, Class of 2026 at Jackie Cameron School of Food & Wine, shares his chocolate mousse tart recipe: a rich, silky dessert with a buttery Tennis Biscuit crust and a chocolate mousse filling, set in the fridge. It is an indulgent student chef recipe that brings together comfort, technique and a memorable family-inspired story.

A FAMILY-APPROVED, Indulgent Chocolate Mousse Tart Recipe

Makes: 1 x 25cm Tart

Ingredients

CRUST

  • 1 packet of Tennis Biscuits

  • 80g melted salted butter

FILLING

  • 60g melted salted butter

  • 300g semi-sweet chocolate

  • 4 Midlands eggs (separated)

  • 40g brown sugar

  • 250ml Millac Gold whipping cream

  • 2.5ml vanilla bean paste 

METHOD

Crust

  1. Crush biscuits in a zip lock bag. Mix melted butter into crushed biscuits.

  2. Transfer mixture into a 15cm round springform pan.

  3. Press mixture down till it is compressed and evenly spread out. Set aside.

Filling

  1. Bring half a pot of water to a boil and put a metal bowl over to create a double boiler. Melt butter in the metal bowl.

  2. Add semi-sweet chocolate to the melted butter and let the warm butter melt chocolate.

  3. Remove metal bowl from the pot and mix chocolate and butter well. Separate your eggs and add in egg yolks one at a time while mixing the mixture.

  4. In a separate bowl beat the egg whites, add sugar slowly while beating eggs white to soft peaks.

  5. Gently fold in egg whites to chocolate mixture when cooled till it’s well combined, don’t over mix.

  6. In a separate bowl whisk the whipping cream to soft peaks. Add the vanilla bean paste to the whipped cream.

  7. Gently fold in the whipped cream to the chocolate mixture, till it is combined.

  8. Transfer chocolate mousse on top of the biscuit base and put the tart into the fridge for a minimum of 8 hours.

  9. Once tart is set remove from fridge and decorate with whipping cream and chocolate shavings and serve.

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FAQs

1. Who created this chocolate mousse tart recipe?
This chocolate mousse tart recipe was created by Caleb Naidoo, Class of 2026, as a student chef recipe for Jackie Cameron School of Food & Wine.
2. How many tarts does the recipe make?
The recipe makes one 25cm chocolate mousse tart.
3. How long does the chocolate mousse tart need to set?
The tart should be refrigerated for a minimum of 8 hours to allow the mousse filling to set properly.
4. What is used for the tart crust?
The crust is made with Tennis Biscuits and melted salted butter, pressed into a springform pan before the filling is added. But you can also use any biscuits of your choice.
5.Is this a baked chocolate tart?
The crust and filling are prepared without baking. The tart sets in the fridge after the chocolate mousse filling is added to the biscuit base.

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