Michelin-Star Worthy Chocolate Mousse Tart with Raspberry Couli

Allergens

Milk, Eggs

Ingredients

• 100g dark chocolate (70% cocoa)
• 200ml heavy whipping cream
• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup raspberries, fresh or frozen
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 pre
• baked tart shell (9 inches)

Instructions

1. In a double boiler, gently melt the dark chocolate and 100ml of heavy whipping cream together until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whisk egg yolks with 1/4 cup sugar and salt until pale yellow and thickened. Gradually add the slightly cooled chocolate mixture to the egg yolk mixture, stirring continuously.
3. In another clean bowl, whip the remaining 100ml of heavy cream to soft peaks. Gently fold into the chocolate egg yolk mixture.
4. Whip egg whites with a pinch of salt until stiff peaks form. Fold egg whites into the chocolate mousse gently but thoroughly.
5. Pour the chocolate mousse into the pre baked tart shell, smoothing the top with an offset spatula. Refrigerate for at least 4 hours or overnight.
6. For the raspberry coulis, combine raspberries, lemon juice, and 1/4 cup sugar in a saucepan over medium heat. Cook until the berries break down and release their juices. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water, then stir into the berry mixture. Simmer for 1 2 minutes, or until slightly thickened.
7. Remove tart from refrigerator, and top with raspberry coulis just before serving.

Chef’s Insight

To achieve a smooth ganache, avoid overheating the chocolate.

Notes

For a stronger chocolate flavor, use 100% cocoa dark chocolate.