- 4 Tablespoons (1/2 stick) unsalted butter, melted, plus more for the pans
- 1/3 Cup pecan halves
- 1 Tbsp. sugar
- 1 1/3 Cups chocolate wafer cookie crumbs
- 1 Cup heavy cream
- 7 Ounces semisweet chocolate, divided
- 1/2 Cup raspberry preserves (not seedless)
- 3 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
- 2 Tablespoons raspberry liqueur, framboise, dark rum, or water
- Preheat oven to 350°F. Lightly butter six 3 1/2- to 4-inch-diameter tartlet pans with removable bottoms.
- Process pecans and sugar in a food processor until very finely chopped. Add chocolate crumbs and melted butter and pulse until combined. Divide among tartlet pans. Press firmly and evenly in pans.
- Bake until crust is set, about 12 minutes. Transfer tart pans to a wire rack and let cool completely.
- Bring cream to a simmer in a medium saucepan over medium heat. Remove from heat. Coarsely chop 6 ounces of chocolate and add to warm cream. Let stand until softened, about 3 minutes. Whisk until smooth. Transfer to a heatproof medium bowl. Place in a larger bowl of iced water and let stand, stirring occasionally, until cool and thickened, about 20 minutes. Whisk just until mixture forms soft peaks. Evenly distribute among cooled crusts.
- Grate remaining 1 ounce of chocolate on large holes of box grater onto waxed paper. Refrigerate until ready to use. Top each mousse with a circle of raspberries along the outer edge.
- Bring preserves and liqueur to a simmer over medium heat, stirring often. Cook until last drops from a wooden spoon are very sticky, about 2 minutes. Strain through a wire sieve into a bowl. Use the glaze immediately.
- Immediately brush warm glaze over raspberries using a pastry brush. Let cool for 5 minutes. Using waxed paper as an aide, sprinkle grated chocolate around perimeter of crust. (Do not touch grated chocolate with fingers, or it will melt.) Refrigerate until chilled, at least 1 hour, up to 8 hours. Carefully remove from pans. Serve chilled.
If Making Ahead
- The tarts can be refrigerated, uncovered, for up to 1 day ahead.
Double Chocolate Mousse Tartlets with Raspberries is rated out of 5 by 1.
Rated 4 out of 5 by OhioMom from Very Thick Mousse I followed this recipe exactly. I used 4-inch tarlet pans, but found I didn't have nearly enough of the chocolate mousse. Thankfully, I had extra chocolate and cream to make another batch. The mousse is incredibly thick. If I were to make this again, I would try whipping the chocolate with my Kitchenaid mixer, but I'm not sure if that would help. Or, I would use a different mousse recipe. I also laid sliced strawberries on the top with a dollop of real whipped cream instead of the raspberries. All-in-all, a very rich chocolate dessert.
Date published: 2016-10-25