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Leftover Easter Chocolate Mousse Tart Recipe

If you’re wondering what to do with leftover Easter chocolate, how about turning it into something even more delicious?  Here is a simple, easy-to-make recipe for Leftover Easter Chocolate Mousse Tart.  This recipe was developed by Love Food Hate Waste, an initiative by Metro Vancouver that aims to inspire and empower residents to reduce the amount of food they waste at home.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.

About Love Food Hate Waste

Food waste is a serious issue on both a regional and global scale.  It is estimated that food waste costs a typical Metro Vancouver household $700 per year.  In Metro Vancouver’s baseline study, over half of all household food waste is avoidable (food that, at some point, could have been eaten).  To put that in perspective, each day in Metro Vancouver we waste: 16,000 heads of lettuce, 40,000 tomatoes, 32,000 loafs of bread, 55,000 apples, 70,000 cups of milk, and 30,000 eggs!  Now those are some staggering statistics.

Love Food Hate Waste

So how can you help to reduce food waste?  Start by making one small change to simply waste less!  Metro Vancouver has goal of a 10% reduction in per capita waste by 2020.   Other tips for reducing food waste suggested by Metro Vancouver include:

  • Store your food properly so it stays fresh longer (Keep It Fresh)
  • Use more of what you buy (Use It Up)
  • Buy just what you need (Plan It Out)

With that being said, if you have leftover Easter chocolate, this recipe will brighten up your day.  The ingredient list is simple: graham crackers, butter, whipping cream, peanut butter, vanilla..and chocolate that you have on hand.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.

Love Food Hate Waste has more recipe ideas for you on how to use your leftover Easter meals.  For more information on Love Food Hate Waste, visit them at www.lovefoodhatewaste.ca and follow on social media (Facebook, Twitter, Instagram).

Disclosure:  This is a sponsored post.

What to do with leftover Easter chocolate? Make cute and delicious mousse tarts with this recipe.
Print Recipe
Leftover Easter Chocolate Mousse Tart
An easy, delicious way of using up those leftover Easter Chocolates. This recipe was published originally on LoveFoodHateWaste.ca by Kendall Gustavson (http://www.lovefoodhatewaste.ca/plan-it-out/recipes/easter-chocolate-mousse)
metro vancouver love food hate waste
Servings
Ingredients
  • 1 package (130g) graham crackers
  • 1/4 cup butter melted
  • 200 g leftover Easter chocolate
  • 1/4 cup whipping cream
  • 1/2 tablespoons natural peanut butter crunchy or smooth
  • 1 teaspoon vanilla
  • pinch salt
Servings
Ingredients
  • 1 package (130g) graham crackers
  • 1/4 cup butter melted
  • 200 g leftover Easter chocolate
  • 1/4 cup whipping cream
  • 1/2 tablespoons natural peanut butter crunchy or smooth
  • 1 teaspoon vanilla
  • pinch salt
metro vancouver love food hate waste
Instructions
  1. ​Preheat the oven to 375°F.
  2. Pulse the graham crackers in a food processor until they reach fine crumbs. Pour in the melted butter and pulse to combine.
  3. Line a muffin tray with paper liners. Using your fingers or the back of a spoon, push an equal amount of the crumb mixture into the bottom of each cup.
  4. Bake the cups for 15 minutes, or until nicely toasted and brown. Cool completely either on the counter or by placing the whole tray in the freezer.
  5. Place the chocolate in a small saucepan and melt over medium-low heat. Once melted, slowly drizzle 1 teaspoon of the whipping cream in while stirring consistently. The chocolate will seize up into a solid mass! If it doesn't, drizzle the tiniest bit more cream in. Remove from heat.
  6. Using a stand mixer fitted with the whisk attachment, beat the remaining cream and vanilla until it holds stiff peaks. Scoop the cream into a separate bowl and put to the side.
  7. Scoop the chocolate mass into the bowl of a stand mixer fitted with the whisk attachment.
  8. Beat the chocolate on high until it becomes smooth and light, scraping down the sides and bottom of the bowl as necessary. Beat in the peanut butter to combine. Add 1/4 of the cream and a pinch of salt and beat until light and fluffy. Remove the bowl from the mixer and fold in the rest of the cream using a rubber spatula, being careful not to deflate it.
  9. Scoop an equal amount of mousse into each cup. Return to the freezer for at least 2 hours and peel off the paper liner before serving.
  10. Note: If you don't have time to freeze these, you can make cups instead of tarts. (This method yields fewer servings.) When adding crumb mixture to the paper liners, push it up the side to make a cup shape. These will be ready to serve right away after you add the mousse to each cup.
Recipe Notes

If you don't have time to freeze these, you can make cups instead of tarts. (This method yields fewer servings.) When adding crumb mixture to the paper liners, push it up the side to make a cup shape. These will be ready to serve right away after you add the mousse to each cup.