Step 1

Prepare the chocolate tart shell and let it cool in the tart pan.

Step 2

Add the cold water to a small bowl then sprinkle with the gelatin, stir well, then let sit for two minutes to soften.

Step 3

Add the hot water over the gelatin and stir until the gelatin is dissolved and smooth. Set aside to let cool.

Step 4

In a medium-sized bowl add the sugar and cocoa powder and stir until combined.

Step 5

Add 1 cup of the cold whipping cream and vanilla to the bowl and beat on medium speed with an electric mixer until the mixture becomes thick and creamy. Scrape the bowl with a rubber spatula as needed.

Step 6

Add the gelatin to the chocolate and mix on medium speed until the gelatin is mixed in. Pour the mousse into the prepared tart shell and spread it to the edges with a spatula.

Step 7

Pour 1 cup of cold whipping cream and the powdered sugar into a large mixing bowl. Start mixing on low speed, then as the cream starts thickening turn the mixer up to medium then to medium-high speed, and beat until the cream has thickenedNote: If your mixer has whisk attachments then use those. You can also make the whipped cream in a stand mixer with the whisk.

Step 8

Spread the whipped cream over the chocolate mousse.

Step 9

Make an unflavored white whipped cream by mixing 1 cup of chilled heavy cream in a medium-sized mixing bowl with an electric mixer.Score the top of the tart with a long knife into 8 wedges. With a spoon drop dollops of whipped on top of each wedge.

Step 10

You can top the whipped cream with pieces of Andes Mint Candies or sprigs of mint. For a St. Patrick's Day dessert, sprinkle shamrock candy sprinkles on top of the mint dollops.

Step 11

Cover the tart and store it in the refrigerator for up to three days.