Camilla Wynne, acclaimed author of All That Crumbs Allow and Nature's Candy, presents a stunning no-bake mocha marmalade mousse tart that combines the rich flavours of chocolate, orange, and coffee into an effortless dessert. This recipe pairs beautifully with her whole-fruit blood orange marmalade, offering a luxurious treat perfect for winter gatherings or special occasions.
No-Bake Mocha Marmalade Mousse Tart
This elegant tart features a cocoa biscuit crust, a smooth chocolate marmalade mousse, and a crown of cold brew coffee cream, creating a delightful trifecta of bitter-sweet notes. Surprisingly simple to prepare, it requires no baking and can be made ahead of time, making it an ideal choice for busy hosts or those new to dessert-making.
Ingredients and Preparation
For the topping: 300g whipping cream, 50g coffee beans, 15g icing sugar, a pinch of salt.
For the crust: 230g digestive biscuits, 15g cocoa powder, 1 tbsp caster sugar, ½ tsp espresso powder, ¼ tsp salt, 115g unsalted butter, melted.
For the mousse: 170g whipping cream, 175g dark chocolate, 1 whole egg and 1 egg yolk, ¼ tsp salt, 120g blood orange marmalade, 1 tbsp amaro.
Begin by infusing the whipping cream with coffee beans overnight in an airtight container. For the crust, pulse digestive biscuits with cocoa, sugar, espresso powder, and salt in a food processor, then mix with melted butter and press into a lined 23cm springform tin. Refrigerate while preparing the mousse.
Whip the cream for the mousse to medium peaks and chill. Finely chop dark chocolate in a food processor, add egg, egg yolk, and salt, then pulse to combine. Heat marmalade with water until boiling, pour into the processor while running, and blend until smooth. Add amaro, then fold the chocolate mixture into the whipped cream. Pour onto the crust and chill for at least two hours.
Before serving, strain the coffee-infused cream, whip with icing sugar and salt, and spread over the mousse. Decorate with sugared peel and a dusting of cocoa powder for an elegant finish.
Blood Orange Marmalade with Amaro and Cinnamon
For those seeking a homemade touch, Wynne's whole-fruit method simplifies marmalade-making. Simmer 1kg blood oranges until soft, then slice the peel and mix with sugar, lemon juice, and a cinnamon stick. After resting, cook until set, add amaro, and jar for storage. This thick-cut marmalade perfumes your home and can be used in the tart or gifted to friends.
Tips and Variations
If preserving isn't your forte, use shop-bought thick-cut marmalade for the tart. The dessert keeps refrigerated for up to three days, and the marmalade lasts a year in a cool, dark place. This recipe showcases Wynne's expertise in blending traditional techniques with modern, accessible flavours.
