Pretzel Tart with Chocolate Mousse Gelatin

Name: Pretzel Tart with Chocolate Mousse Gelatin
Prep time: 100 min
Cook time: 10 min
Yield: 6
Cuisine: Americana
Ingredients: 2 cups salty pretzels, baked salty cookies; 3 tablespoons raw sugar, for the base, (45 g); 2 teaspoons maple Flavor D´Gari hot cakes syrup, for the base (10 ml); 1/2 cups butter, melted, for the base, (125 ml); 1 cup evaporated milk, for the chocolate mousse, (250 ml); 3 tablespoons cocoa powder, sifted, for the chocolate mousse, (30 g); 1 cup whole milk, for the chocolate mousse, (250 ml); 2 envelopes D'Gari® gelatin chocolate flavor, 120 g each; 1/2 cups whole milk, cold, for the chocolate mousse, (125 ml); 1 cup whipped cream, for decoration, (250 ml); 1/4 cups dark chocolate, semisweet, for decoration; salty pretzels, for decoration; peppermint, for decoration

D´Gari

You will love this simple way to prepare a pretzel tart with chocolate mousse gelatin, you only need 3 ingredients and D’Gari® chocolate-flavored gelatin. Enjoy making this delicious dessert with such a pleasant texture that will surprise anyone who tries it. Remember that the temperature of the ingredients is the basis for correct technique.

Reviewed by Editorial Team of Kiwilimón

Published: 10-11-2020

Preparation

1h 30 mins

10 mins

Low

For the tart base, place the pretzel cookies in a resealable plastic bag, and crush them with a rolling pin until crushed. Pour them into a bowl and add the brown sugar, D’Gari Maple Syrup, and melted butter; mix until you have a homogeneous and uniform mixture. In a round tart mold approximately 25 cm in diameter, place the cookie mixture, and with the palm of your hand press down on the base until compacted and firm. Refrigerate until the base hardens. Set aside. For the chocolate mousse, pour the evaporated milk into a large bowl, add the cocoa powder and mix. Freeze. Heat the whole milk over low heat in a wide saucepan. Pour in the packets of D’Gari chocolate-flavored gelatin, whisk until completely dissolved. Remove from heat and cool for 10 minutes. After the time has passed, add the cold whole milk while stirring and let it rest for another 5 minutes. Remove the evaporated milk from the freezer, whip with a hand whisk until breaking the formed ice crystals and obtaining a thick mixture. Gradually incorporate the chocolate gelatin and mix for another 2 minutes. Pour the mixture over the pretzel mold. Refrigerate for 2 hours. Remove from the refrigerator, decorate with whipped cream, grated dark chocolate, pretzel cookies, and mint. Cut into slices.