Creamy Chocolate Mousse Tart with Raspberry Coulí

Allergens

Dairy, Eggs

Ingredients

• 1 1/2 cups dark chocolate, finely chopped
• 3/4 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups fresh raspberries
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 pre
• baked tart shell

Instructions

1. a. Melt the chocolate and butter in a double boiler, then set aside to cool slightly. b. In a large bowl, whisk together sugar, eggs, vanilla extract, and salt. c. Gradually whisk in the melted chocolate mixture until well combined. d. Gently fold in heavy cream to create a smooth mousse consistency. e. Pour the mousse into the pre baked tart shell, smoothing the top with a spatula. f. Refrigerate the tart for at least 4 hours or until set. g. In a blender, purée raspberries, water, and lemon juice until smooth. Strain the mixture to create the coulis. h. Serve the tart with a generous drizzle of raspberry coulis.

Chef’s Insight

The key to a perfect chocolate mousse is to ensure the chocolate and butter are completely melted and combined before adding to the egg mixture.

Notes

For a more intense raspberry flavor, consider using frozen raspberries in the coulis.