“Decadent Chocolate Mousse Tart with Raspberry Couli – A Vegetarian French Masterpiece”

Allergens

Eggs, Dairy

Ingredients

• 6 oz Dark Chocolate (70% cocoa)
• 1 cup Heavy Cream
• 4 Large Eggs
• 1/2 cup Granulated Sugar
• 1 tbsp Unsalted Butter
• 1 9
• inch Pre
• baked Tart Shell
• 2 cups Fresh Raspberries
• 1/4 cup Water
• 1 tbsp Lemon Juice
• 2 tbsp Granulated Sugar (for raspberry coulis)

Instructions

1. Finely chop the dark chocolate and set aside.
2. In a double boiler, melt the chocolate and butter until smooth. Set aside to cool.
3. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cooled chocolate mixture.
4. Separate the eggs, placing the yolks in a bowl and whites in another.
5. Whisk the sugar into the egg yolks until pale and creamy.
6. Gently fold the egg yolk mixture into the chocolate mixture.
7. In another clean bowl, whip the egg whites to stiff peaks. Fold them into the chocolate mixture.
8. Pour the filling into the pre baked tart shell and smooth the top. Refrigerate until set.
9. For the raspberry coulis, combine 1 cup of raspberries, water, lemon juice, and sugar in a saucepan over medium heat. Cook until the raspberries break down and the mixture thickens. Strain through a fine mesh sieve to remove seeds.
10. Allow the chocolate mousse tart to set for at least 4 hours or overnight. Serve chilled with the raspberry coulis drizzled on top.

Chef’s Insight

Allow the chocolate mousse tart to come to room temperature before serving for the best mouthfeel and flavor.

Notes

This recipe is best enjoyed within 3 days of making.