Chocolate Porter Mousse Tart with Potato Chip Crust

 Chocolate Porter Mousse Tart with Potato Chip Crust. POTATO CHIP CRUST!! #chocolate #beer #recipe

Chocolate Porter Mousse Tart with Potato Chip Crust. POTATO CHIP CRUST!! #chocolate #beer #recipe

You already know the kind of tricks I play over here. You know that I add salty things to sweet things more often than not. You know that pretzels have been a favorite, as is bacon. But I’ve moved on, or really, I’m expanding.

Chocolate Porter Mousse Tart with Potato Chip Crust. POTATO CHIP CRUST!! #chocolate #beer #recipe

I’m broadening my salty-sweet pairings to improve upon those chocolate covered potato chips you love so much more than you expected to. Sweet and savory is a balance, like malt and hops. It’s a way to round out flavors and bring them to a new level. Try it the other way too. Add a little brown sugar to your fried chicken, or maple syrup to your barbecue sauce.

Chocolate Porter Mousse Tart with Potato Chip Crust. POTATO CHIP CRUST!! #chocolate #beer #recipe

Beer needs that same balance, a little sweetness from the malt, and a little bitterness from the hops. Of course, I needed a beer that messed around with these principles as well. It seemed a bit fated when this beer showed up on my doorstep from Stone Brewing. This beer is savory. It’s warm and smokey with notes of cocoa and orange. It’s not a sweet chocolate beer that you might be used to. It’s perfect to pair with a big plate of barbecue beer ribs, and finish with a tart that has a big kick of savory-salty dessert mouthful. Stone’s Smoked Porter with Chocolate and Orange Peel is a fantastic cooking beer, the flavors and big and bold. It’s a fantastic reminder of how important beer and food are becoming to each other.

Stone Brewing Smoked Porter with Chocolate and Orange Peel

For the chips, I used Kettle Brand Sea Salt chips, so perfect.

Chocolate Porter Mousse Tart with Potato Chip Crust


  • 7.5 wt oz (about 6 cups) bag salted kettle potato chips
  • ½ cup flour
  • 3 tbs cornstarch
  • 2 tbs brown sugar
  • 3 tbs melted butter
  • 10 wt oz (about 1 ¾ cups) dark chocolate chips
  • ½ cup + 2tbs porter (Stone Smoked Porter with Chocolate & Orange Peel)
  • 2 cups heavy cream
  • 1/3 cup powdered sugar
  • ¼ tsp salt


  1. Preheat oven to 350.
  2. Add the chips, flour, cornstarch, and brown sugar to a food processor, process until chips have been reduced to crumbs. While the food processor is running, add the melted butter until well combined with the potato chip crumbs.
  3. Starting with the sides, press the crust into a 9-inch tart crust with removable bottom (alternately, you can use a spring form pan, pressing the sides up just about 1 ½ inches).
  4. Bake at 350 for 10-12 minutes, or until crust is golden brown. Remove from oven and allow to cool.
  5. In a microwave safe bowl add the chocolate chips and ½ cup porter. Microwave for 45 seconds, stir and repeat until melted. Allow to cool for ten minutes.
  6. In the bowl of a stand mixer add the cream, remaining 2 tablespoons porter, salt and powdered sugar. Beat on high until soft peaks form.
  7. While mixer is running, slowly add the chocolate until well combined.
  8. Spoon into cooled crust in an even layer. Refrigerate until ready to serve.
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22 thoughts on “Chocolate Porter Mousse Tart with Potato Chip Crust

  1. I looove this sweet and salty combination!!

    Plus, I love that the recipes used a porter. This is probably one of the coolest and most creative recipes I’ve seen!

  2. This looks too darn good! I can imagine it works well! In Norway where I’m originally from – sometimes people eat crisps and squares of chocolate together, same concept – but a little less classy than this mousse tart, it looks a billion bucks 😀 x

  3. HOLY SHIT IT WORKED! I was skeptical that I could make a crust with potato chips, and it worked. It really wasn’t even that crumbly, probably because of the flour and cornstarch. It was great. I added a dark chocolate drizzle to the top and it was fantastic. and easy! Thank you!

  4. I did find a Stone Smoked Porter with vanilla bean, If I don’t use it in the tart what can I substitute and will this Porter be good to drink with the tart. Thanks

    1. Of all the Stone Smoked Porters, the vanilla bean one is my favorite. It would be great in the tart and to pair with the tart.

  5. Can this be made the night before serving or is it meant to be enjoyed the same day it is prepared?

  6. Hi Jackie- I wanted to share that I made this for a dinner party last weekend and it got RAVE reviews. I love to bake and recently found your blog- this was actually the first recipe of yours I tried, and it will definitely not be the last! Everyone who tried this said it was my best dessert to date, and I’ve been playing in the kitchen for about 3 years now. Thank you so much- this is such a creative blog!!

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