No-Bake Raspberry Mousse Tartlets
- 5 ounces chocolate wafer cookies, finely ground (about 1 1/4 cups of crumbs)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 tablespoon granulated sugar
- 8 ounces fresh raspberries, divided (from 2 6-ounce clamshells)
- 1 teaspoon lemon juice
- 1 teaspoon unflavored gelatin
- 1 (3.5 oz) bar good quality white chocolate or bittersweet dark chocolate (not chips/baking pieces), shaved or very finely chopped
- 1 cup heavy whipping cream, divided
- 2 tablespoons powdered sugar
- Line one 24-cup or two 12-cup capacity mini muffin tins with mini cupcake papers.
- To prepare crust, mix together cookie crumbs, sugar, and butter until evenly moistened. Spoon a rounded teaspoonful into each muffin cup. Using the base of a shot glass or an upside down bottle lid, firmly press crumbs into bottom of cups. Freeze until set, at least 30 minutes.
- Pick through raspberries and set aside 24 of the prettiest berries. Puree the rest in a food processor or blender. Strain through a fine mesh sieve to remove seeds; you should have about 1/3 cup of puree.
- Place lemon juice and 1 tablespoon cold water in a small dish. Sprinkle gelatin over top and let sit 5 minutes until congealed.
- Place finely chopped white or dark chocolate in a heat proof bowl.
- Heat 1/3 cup of whipping cream in a small saucepan set over medium-low heat until it just barely begins to bubble (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds, then stir until smooth. If your chocolate was chopped very finely there will be more than enough residual heat to melt it; if not, microwave in 5 second intervals, stirring until just melted. Do not overheat or the mixture may separate.
- Microwave softened gelatin for 5 seconds to melt, then stir into melted chocolate mixture. Add raspberry puree and stir until incorporated.
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat remaining 2/3 cup cream until frothy. Add powdered sugar and continue to beat until it forms medium-stiff peaks. Stir a spoonful of the whipped cream into raspberry mixture to lighten it. Fold in remaining whipped cream with a large rubber spatula until incorporated, pressing out any large lumps. At this point the mousse should hold medium peaks. If it seems runny, refrigerate for 10 to 20 minutes or until thickened (but do not refrigerate too long or it will set up completely). White chocolate mousse is more likely to need a bit of chilling than dark chocolate.
- Remove crusts from freezer. Spoon or pipe filling into individual cups, filling to within 1/4-inch of the rim of the wrappers. Top each with a whole raspberry. Refrigerate until set, at least 2 hours or overnight. Tarts will keep, lightly covered with plastic wrap, in the refrigerator for up to 2 days.
source : loveandoliveoil