Chocolate Goat Cheese Mousse Tart

This week has been crazy busy. Between my baby sister graduating high school and my blog going down for the day yesterday, add on top of that our normal work load and being out of town last weekend and next weekend, I’m ready for a break. Luckily, this weekend our trip is to visit friends and spend time on the lake. It’s exactly what I need at this point.

Chocolate Goat Cheese Mousse Tart

Early June is one of my favorite times of the year for a couple of reasons. First of all, it’s my birthday month. Yes, I’m one of those obnoxious people who expect you to care that one day out of the entire month is my birthday. Lucky for me, Hubby humors me and lets me talk about my birthday month like it’s completely normal. What would I do without him?

Chocolate Goat Cheese Mousse Tart

Second, it’s strawberry season. I *wish* I could live in a part of the world where strawberry season lasted months. But around these parts, it’s only a few precious weeks in June. Hubby and I haven’t found anywhere to strawberry pick yet this year (recommendations anyone?), but I’ve been enjoying the strawberries that come in our CSA box every week.

Chocolate Goat Cheese Mousse Tart

The majority of our strawberries are being eaten straight up. The other night we threw some angel food cake on the grill and topped it with strawberries. It was amazing.

Chocolate Goat Cheese Mousse Tart

And, of course, I always bake with strawberries during strawberry season. I have posted quite a few strawberry recipes in the past 5+ years. This chocolate goat cheese mousse tart might be one of my favorites of all time.

Chocolate Goat Cheese Mousse Tart

It starts with a chocolate graham cracker crust. Next up comes a silky chocolate mousse. The original recipe used all cream cheese, but I threw in half goat cheese, half cream cheese. I know strawberries and goat cheese pair together nicely and who doesn’t love a little tanginess in their dessert? Last, but definitely not least, fresh strawberries top off this dessert. It’s seriously a winner and I think you should make it this summer.

Two Years Ago: Challah Bread and Freezable Lemon Bars
Three Years Ago: Strawberry and Spinach Salad and Strawberry and Blueberry Jam
Four Years Ago: It’s an Appliance Party! and Turkey Chili
Five Years Ago: Deceptively Delicious Brownies

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Chocolate Goat Cheese Mousse Tart

Goat cheese provides a great tanginess that compliments the chocolate and strawberries. If you don't like goat cheese, just use 8 oz of cream cheese and eliminate the goat cheese.

Yield: Serves 8-10

Ingredients:

For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 Tbsp cocoa powder

For the Filling
1 cup whipping cream
4 oz cream cheese, softened
4 oz goat cheese, softened
2/3 cup sugar
1/2 tsp vanilla
200 gram dark chocolate, melted and cooled slightly
10 fresh strawberries, halved
2 Tbsp powdered sugar

Directions:

Preheat over to 350F. Grease a 9-inch pie dish.

To prepare crust, mix graham cracker crumbs, melted butter and cocoa powder in a small bowl, and mix until a moist yet crumbly mixture forms.

Firmly press the mixture into the bottom and sides of the pie dish.

Bake for 10 minutes. Let cool completely on a wire rack.

To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.

In the same bowl, use a paddle attachment, beat cream cheese and goat cheese until it’s soft and creamy.

Add sugar, vanilla, and melted chocolate, continue beating until combined.

Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.

Pour the cream mixture in the cooled crust. Smooth the top with a spatula. Arrange strawberries on top of the pie.

Refrigerate the pie until set, about 3 hours, or preferably overnight.

Sprinkle powdered sugar on top of the pie before serving.

Recipe adapted from Oh Sweet Day

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14 Responses to “Dairy Free Chocolate, Strawberry, and Vanilla Ice Cream Cupcakes”

  1. #
    1
    ttfn300 — May 27, 2009 at 12:47 am

    these look so fun! i, too, am LI, but i carry lactaid with me everywhere… and jp licks makes a lactose free flavor 🙂

  2. #
    2
    Jen — May 27, 2009 at 12:49 am

    Lactaid is my best friend. I have spare pills in the car, in Hubby’s wallet, in my purse and desk. Can’t ever be too prepared! I have had their lactose free flavors and they’re quite tasty. I wish they had more than one a month though!

  3. #
    3
    Sam — May 27, 2009 at 2:43 am

    Ooooh. This looks too good. I’m gonna have to try that.

  4. #
    4
    Stef — May 27, 2009 at 4:23 am

    I love the idea of using the cone method for ice cream cupcakes. I hadn’t thought of that. That strawberry down the middle of the cupcake is so perfect! I’m so glad you entered again!

  5. #
    5
    gaga — May 27, 2009 at 5:36 am

    I wouldn’t be able to live without ice cream! Your cupcakes are beautiful. Good luck in the competition!!!

  6. #
    6
    Ingrid — May 27, 2009 at 4:00 pm

    They look pretty! Love the photo of the cross section where you can see the strawberry.
    ~ingrid

  7. #
    7
    Vegiegail — May 27, 2009 at 4:31 pm

    Those cupcakes look scrumptious! Oh, and you’ve gotta try Purely Decadent made with Coconut Milk Ice Cream! It’s rich and creamy, a lot like gelatto!

  8. #
    8
    Jen — May 27, 2009 at 4:52 pm

    Thanks Vegiegail – I’ll have to check that out.

  9. #
    9
    Sara — June 1, 2009 at 11:25 pm

    So cute! These are so pretty with the strawberry in the middle and they look delicious.

  10. #
    10
    paru's_circle — June 3, 2009 at 4:23 am

    voted for your strawberry one..good luck!

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    Bethany — June 11, 2009 at 2:21 pm

    gorgeous. love the inset strawberry. love the Neapolitan theme.

    bethany@scoopalicious

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    12
    Shoshana — June 12, 2009 at 4:46 am

    I agree with you about the non-dairy ice creams available in stores. However, If you have an ice cream maker vegan chick-0-stick ice cream is unbelievably rich, creamy and delicious.

    Here is the recipe http://couldntbeparve.blogspot.com/2008/09/chick-o-stick-ice-cream_04.html

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    13
    Karen — May 21, 2010 at 12:27 pm

    Hey, these cupcakes sound awesome! I use to be Lactose Int., but I found the best cure ever & seriously have been L.I. cured for 7 years. I could not give up my dairy & use to take 3 Lactaid every time I ate.I heard about “Lactogen” on the radio on the way home from a trip. I would do anything to get rid of my L.I. so it was $90.00 at the time so I said what the heck I spent $200.00 a year on Lactaid. I was floored that it worked & 7 years later still no signs. I drink milk every morning, cheese everyday, & ice cream when ever. It retrains your body to except lactose, so for 42 days while you take it (a mix to drink with water) you have to stay away from all dairy & anything with dairy in it. I just went to the health food store during that time. I am sure you can find it on the web. Lactogen is the name

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    Karen — May 21, 2010 at 12:35 pm

    This is my second post, it erased my first. But for all you suffering with Lactose Int. try Lactogen it really works I have been cured for going on 7 years now. It was only $90.00 when I tried it & I was spending $200 a year on Lactaid at the time. I now can drink milk every morning, & eat cheese every day & ice cream when ever. It is not an on going thing you take it once for 43 days & that is it.

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