Chocolate Mocha Walnut Tart
serves 10-12

0.5 # dark chocolate rough chopped
1 egg yolk
2 oz sugar
1 shot espresso
2 sticks + 2 T unsalted butter
4 egg whites
2 T water
1 c. brown sugar
1 pinch salt
6 oz heavy cream
6 oz walnut halves, toasted
6 oz oreo cookie crumbs
1 10-12” shallow tart pan w/ removable bottom

Procedure:

In food processor combine chocolate and egg yolk and process to fine bead consistency. Melt 1 stick butter in heavy saucepan w/ 2oz sugar and espresso until sugar is dissolved. Let cool 1 minute, then drizzle into running food processor (with chocolate mixture still in it) scraping down the sides once until smooth. Set aside in large mixing bowl. Clean & dry processor thoroughly. Next combine egg whites & water in food processor and run until stiff peaks form (about 2 minutes). Immediately & gently fold stiff egg whites into chocolate mixture. Do not over mix, or volume will be lost. Set aside in fridge until set. This is the mousse.
Preheat oven to 350 F. Grind oreo crumbs in food processor & drizzle in 2 T melted butter. Grease tart pan and press oreo mixture evenly onto bottom. Bake in oven 5 minutes, set aside to cool.
Melt last stick of butter in heavy saucepan w/ brown sugar & salt until dissolved. Add cream and continue to cook, whisking often until caramel coats the back of a spoon.

Assembly:

Place walnuts in even layer into baked tart pan. Pour caramel mixture over walnuts. Let cool. When cool, and mousse is set, spread mousse over walnuts. Chill 1 hour. Carefully remove sides of tart pan and serve in wedges w/ fresh whipped cream if desired.