Gluten Free Ginger Snap Crusted Chocolate Mousse Tarts
Gluten 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.
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?
Disclaimer: This post is sponsored by Real Seal. I was compensated for my time. Opinions are my own. Always have been. Always will be.
Gluten Free Ginger Snap Crusted Chocolate Mousse Tarts
Ginger Snap Crusted Chocolate Mousse Tarts
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees.
- Spray 6 mini tart pans or 1 large pan with non-stick cooking spray. Place on a rimmed baking sheet. Set aside.
- Into a bowl mix ginger snaps and butter. Divide equally among tart pans. Press to form crust.
- Bake for approximately 10-15 minutes.
- 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.
- To mixer add: cream cheese, remaining sugar, vanilla extract. Mix to combine. Add cocoa powder. Mix to combine.
- Using a spatula, fold whipped cream into cream cheese mixture. Mix until combined.
- Spoon or pipe mixture into tart pan(s).
- Refrigerate until ready to serve.
- Garnish with optional mint and additional cocoa powder prior to serving.
June Burns says
What pretty tarts! I love the use of gingersnaps in the crust, it sounds great 🙂
Angie says
These tarts are gorgeous!
Colleen (Souffle Bombay) says
So pretty & just the perfect size! I adore using gingersnaps in recipes!
foodwanderings says
You are luring me with this dessert. All my new year’s resolution came and went out the door! 🙂
The Food Hunter says
They sound wonderful!
Cookin Canuck says
These are so pretty, Paula! Gingersnap crusts are my favorite and they would be fantastic with chocolate mousse.
Stephanie @ Back for Seconds says
Such a yummy recipe!
Lauren @ Healthy Delicious says
ginger snap crusts are my favorite! Filling them with chocolate mousse is a delicious idea.
Amanda @ The Kitcheneer says
This looks so good!
Brenda Bennett says
Love this creamy dessert!
Kim Beaulieu says
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.
Heather // girlichef says
You had me at gingersnap crust – they are my absolute favorite, and I love the contrast against the creamy filling!
kellie @ The Suburban Soapbox says
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!
Bea says
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 🙂
Kate @ Diethood says
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!
Renee - Kudos Kitchen says
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.
Angie | Big Bear's Wife says
mmmm I’ll take this Chocolate mousse with our without the crust! yum!
Kirsten/ComfortablyDomestic says
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.
Karissa @ Sweet as a Cookie says
All of my favorite things combined into one! Plus it’s gluten free! I love this recipe.
Nutmeg Nanny says
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!
Elizabeth @ Food Ramblings says
How delicious AND your photos are gorgeous!
M says
A lot of your recipe pages don’t have a recipe 🙁
Paula says
Apologies for the glitch with the recipe card, this recipe is showing now. If you come across any others just let me know and I’ll get those adjusted.