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Chocolate Peanut Butter Mousse Tartelettes

These scrumptious miniature tarts are made with a gluten free chocolate cookie crust, tofu peanut butter mousse, and dark chocolate ganache.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 tartelettes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chocolate Cookie Crust
  • 12 chocolate wafers I used these, Pamela's Chocolate Gluten Free Cookies
  • 2 tablespoons unsalted butter melted and cooled
Peanut Butter Mousse
  • 3.5 ounces soft silken tofu
  • 1/4 cup natural creamy peanut butter
  • 1/4 cup powdered sugar
  • 1 1/2 tablespoons heavy cream
Chocolate Ganache
  • 1/2 cup heavy cream
  • 1/2 cup 60% cacao Ghirardelli chocolate chips

Method
 

Chocolate Cookie Crust
  1. Preheat the oven to 350°F.
  2. In a food processor, crust the cookies until finely ground.
  3. Add in the butter and combine.
  4. Spray 6 1.5" tartelette pans with cooking spray.
  5. Push the cookie crust in the pans.
  6. Place the tartelette pans on a baking sheet.
  7. Bake for 15 minutes.
  8. Allow to cool completely.
Peanut Butter Mousse
  1. In a food processor or blender, combine all of the ingredients until well blended.
  2. Spread evenly between the tartelettes.
  3. Refrigerate.
Chocolate Ganache
  1. Bring the heavy cream to a boil.
  2. Remove from heat and add in the chocolate.
  3. Pour into a bowl and let cool.
  4. Pour over the peanut butter mousse.
  5. Let chill the tartelettes for at least 1 hour before serving.

Notes

Servings: 6 tartelettes