• Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Serves: 8 to 10
Chocolate Crust
  • 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
Raspberry Topping
  • 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
Chocolate Crust
  • 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.
Raspberry Topping
  • 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.
Rated 4 out of 5 by 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
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Calories 615.70
Total Fat 40.47 g
Saturated Fat 23.61 g
Cholesterol 75.27 mg
Sodium 152.27 mg
Total Carbohydrates 67.02 g
Dietary Fiber 3.54 g
Protein 5.77 g