Gluten Free Ginger Snap Crusted Chocolate Mousse Tarts

Ginger Snap Crusted Chocolate Mousse TartsGluten free is looking good. Real good. If you’re looking for an easy peasy dessert you’ve found it. Chocolate mousse is quick and easy and honestly you can eat it by itself if you don’t want to take the extra step and make the crust. I’m not going to lie and say I haven’t. I kinda look forward to keeping the bowl, beaters and spatula to myself. What can I say, you know I have a wicked sweet tooth. I could tell you it’s quality control. Yeah, on second thought let’s go with that.

Ginger Snap Crusted Chocolate Mousse Tarts 4

We used gluten free ginger snap cookies to make our crust (hence why the recipe is indeed gluten free). We went old school, threw them into a zip top bag and bashed the bazooky out of them with a mallet. It’s a stress reliever and a great arm workout not to mention you just throw the bag away when you’re done. If you’re feeling particularly stress free feel free to use your food processor.

These little gluten free goodies happen to get better the longer they sit in the fridge so making them the night before is optional but not required. We’ve used mini tart pans making a perfect individual serving size but you can  absolutely use a a single large tart pan. Options you know we love them.  A graham cracker crust would be great too, you know if you can’t find ginger snaps. More options. Who loves ya?

Ginger Snap Crusted Chocolate Mousse Tarts


Disclaimer: This post is sponsored by Real Seal. I was compensated for my time. Opinions are my own. Always have been. Always will be.

Did you know that The REAL® Seal is the only assurance that what you are buying is made entirely with the wholesome goodness of U.S.-produced cow’s milk? When you buy only products with the REAL® Seal, you can trust that you are buying only products or foods made from cows milk produced in the U.S. Milk and dairy foods are a core part of a healthy diet recommended by the 2010 Dietary Guidelines for Americans (DGA). The DGA recommends 3 servings of low-fat or fat-free milk or milk products for those 9 years or older, 2.5 servings for those 4-8 years old, and 2 servings for those 2-3 years old. Americans are currently consuming about 2 dairy servings per day on average (1.8).

Real dairy makes a difference!

Gluten Free Ginger Snap Crusted Chocolate Mousse Tarts

Total Time 0:00


  • 8 ounces gluten free ginger snaps - crushed
  • 4 tablespoons unsalted butter - melted
  • 2 cups heavy whipping cream
  • 1/2 cup granulated sugar - divided
  • 8 ounces cream cheese – softened
  • 2 tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup cocoa powder
  • fresh mint to garnish - optional


  1. Preheat oven to 325 degrees.
  2. Spray 6 mini tart pans or 1 large pan with non-stick cooking spray. Place on a rimmed baking sheet. Set aside.
  3. Into a bowl mix ginger snaps and butter. Divide equally among tart pans. Press to form crust.
  4. Bake for approximately 10-15 minutes.
  5. Into the stand mixer add: whipping cream and half sugar. Using whisk attachment, whisk until you have whipped cream. Transfer to a large bowl. Set aside.
  6. To mixer add: cream cheese, remaining sugar, vanilla extract. Mix to combine. Add cocoa powder. Mix to combine.
  7. Using a spatula, fold whipped cream into cream cheese mixture. Mix until combined.
  8. Spoon or pipe mixture into tart pan(s).
  9. Refrigerate until ready to serve.
  10. Garnish with optional mint and additional cocoa powder prior to serving.


0.0 rating


  1. 1

    What pretty tarts! I love the use of gingersnaps in the crust, it sounds great 🙂

  2. 2

    These tarts are gorgeous!

  3. 3

    So pretty & just the perfect size! I adore using gingersnaps in recipes!

  4. 4

    You are luring me with this dessert. All my new year’s resolution came and went out the door! 🙂

  5. 5

    They sound wonderful!

  6. 6

    These are so pretty, Paula! Gingersnap crusts are my favorite and they would be fantastic with chocolate mousse.

  7. 7
  8. 8

    ginger snap crusts are my favorite! Filling them with chocolate mousse is a delicious idea.

  9. 9

    This looks so good!

  10. 10

    Love this creamy dessert!

  11. 11

    Girl you had me at chocolate. This is gorgeous. I love chocolate tarts, and this one is particularly awesome because mousse is so light and airy. This has to happen in my kitchen. Soon.

  12. 12

    You had me at gingersnap crust – they are my absolute favorite, and I love the contrast against the creamy filling!

  13. 13

    These are gorgeous and I love the use of gingersnaps. I usually save them for the fall but that they hey….I have a box, I’ll be whipping these up soon!

  14. 14

    I like how crushing cookies is a stress reliever!!! Awesome 🙂 – mousse in ginger snap crust?! Yes please but I may join you in eating the mousse straight out of the bowl 🙂

  15. 15

    Old school is the best way! You should see me “chopping” walnuts, pecans, chocolate… no knife, just a bag and pestle! 🙂

    This is a great dessert! I love the crunchy crust with the creamy mousse. It’s gorgeous!

  16. 16

    Gluten free is definitely a good thing for those who’s systems can’t handle it. When I make this recipe (and I will), I’ll be using gluten included ginger snaps.
    Nice to have options. Great recipe.

  17. 17

    mmmm I’ll take this Chocolate mousse with our without the crust! yum!

  18. 18

    Oh the things we can justify in the name of quality control. I’ve totally got your back on this one, Sister!I bet the gingersnaps make a great crust for the chocolate mousse.

  19. 19

    All of my favorite things combined into one! Plus it’s gluten free! I love this recipe.

  20. 20

    I love the idea of taking a classic dessert chocolate mousse and turning it gluten free. This baby looks packed full of flavor and deliciousness!

  21. 21
    Elizabeth @ Food Ramblings /

    How delicious AND your photos are gorgeous!


  1. Chocolate Recipes for All Occasions | bell' alimento - […] GINGER SNAP CRUSTED CHOCOLATE MOUSSE TARTS (Gluten Free) […]

Leave a Reply