Double Chocolate Mousse Tart made with Scharffen Berger Ultra Premium Chocolate

Amy Tobin Double Chocolate Mousse Tart

Click here for the recipe

I love this cake from my cookbook, Amy’s Table: Food for Family and Friends. I’m making it this morning to celebrate the 85 Broads Cincinnati  3rd Annual Chocolate Amateur Chef Bake Off on Thursday, August 8th, 2013 from 5:30 pm to 8 pm at the Cincinnati Ballet Company. I’m the MC and I can’t wait to taste the chocolate entries! The event supports the Cincinnati Chocolate Festival which is coming up on October 13th

Don’t let the simplicity of this cake fool you. When you have great ingredients you can keep things simple and let them do the talking. Great chocolate is a lot like  fine wines, or bourbon, or cheese . I use Scharffen Berger chocolate, which was actually founded by wine maker John Scharffen Berger!

Scharffen Berger leads the movement of craft, artisan gourmet chocolate makers, sourcing their cocoa beans from 7 exotic locations like Dominican Republic, Ecuador and Peru. They hand roast their beans at lower temperatures to preserve the pure essence of the cocoa.  You can find it Scharffen Berger chocolate at Fresh Market, The Party Source or Jungle Jims