Sumptuous Chocolate Mousse Tarts with Raspberry Couli

Allergens

Dairy (Milk, Butter)

Ingredients

• 150g dark chocolate (70% cocoa)
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/4 cup sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1 1/2 cups fresh raspberries
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 tbsp cornstarch

Instructions

1. Preheat oven to 350°F (175°C). In a saucepan, gently melt the chocolate and butter over low heat, stirring occasionally until smooth. Remove from heat and set aside to cool slightly. In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt. Stir in the cooled chocolate mixture. Pour the mixture into 4 greased and floured tart pans with removable bottoms. Bake for 15 minutes or until set but still slightly jiggly. Let cool completely. For the raspberry coulis, combine raspberries, water, and sugar in a saucepan over medium heat. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry, then stir it into the saucepan. Cook until thickened, about 5 minutes. Strain the coulis through a fine mesh sieve to remove seeds and allow to cool. To serve, drizzle raspberry coulis over the chocolate mousse tarts and enjoy the perfect balance of richness and sweet tartness.

Chef’s Insight

To achieve the perfect texture, allow the chocolate mousse to cool slightly before pouring into tart pans.

Notes

The secret to a smooth and velvety chocolate mousse is to ensure all ingredients are at room temperature before combining them.