1. Preheat the oven to 350 degrees F.
  2. Add the chocolate graham crackers to a blender or food processor and blend on high until finely crushed. Pour the cookie crumbs into a bowl, and add the melted Kerrygold Unsalted Butter and kosher salt. Use a fork to combine thoroughly until all the crumbs are moistened, and the mixture clumps together slightly.
  3. Spray a removable bottom 9-inch tart pan with nonstick cooking spray. Pour the buttery crumbs into the prepared pan. Use the bottom of a glass or a small measuring cup to press the crumbs firmly up the sides of the pan and over the bottom in a thin layer.
  4. Place the tart pan on a baking sheet, and bake for 15 minutes. Remove from the oven and allow to cool.
  5. Add the chopped chocolate and 3 tablespoons of the heavy cream to a microwave safe bowl. Heat the chocolate and cream on medium power in 10 second intervals. Stir the chocolate after each interval until it is mostly melted. Keep stirring until the chocolate is completely melted. This should take about 30-40 seconds. This step can also be done in a double boiler – a heatproof bowl, set over a small pot of simmering water.
  6. Allow the chocolate and cream to cool for 5 minutes.
  7. Beat the remaining heavy whipping cream with a whisk (or an electric hand mixer or stand mixer) for about 5 minutes until the cream reaches soft peaks. Spoon 1/4 cup of the whipped cream into the melted chocolate. Gently stir the whipped cream in. The chocolate should look very creamy.
  8. Pour the chocolate cream mixture into the larger bowl of whipped cream, and use a rubber spatula to gently fold the chocolate into the cream until completely combined, and no streaks of chocolate remain.
  9. Pour the chocolate mousse into the cooled crust, and use a small offset spatula to smooth out the top. Refrigerate for at least 2 hours.

For Candied Violets:

  1. Add the egg white and vodka into a small bowl, whisk until frothy, about 30 seconds.
  2. Use a small paint brush to light brush the petals and the back of a violet. Then, hold the violet over the bowl of sugar, and use a spoon to gently sprinkle sugar over the petals and the back of the flower.
  3. Make sure that the flower is thoroughly coated, then tap off the excess. Place the candied violet onto a parchment lined baking sheet to dry.
  4. Continue with the rest of the violets, one at a time. Allow to dry at room temperature for about 1 hour.

For the best flavor, remove the tart from the refrigerator about 20 minutes before serving. Just before serving, arrange the violets on top of the tart. Enjoy!

Recipe by Lion’s Bread