Chocolate Mousse Tarts With Raspberries

1. 1

   Combine 3/4 cup of cream and one teaspoon of sugar in the bottom of a stand mixer or large bowl. Using the whisk attachment, whip the cream until stiff peaks form. Chill in fridge.

2. 2

   Combine remaining cream, sugar, and egg yolks in a small saucepan. Turn the heat on low and stir constantly with a wooden spoon until the mixture is slightly thickened (make sure the mixture does not curdle), about three minutes.

3. 3

   Place the chocolate in a large bowl and pour the hot custard over. Stir until the chocolate is completely melted. Add Chambord and pinch of salt. Let the mixture cool slightly.

4. 4

   Once the mixture has cooled, fold in the whipped cream.

5. 5

   Cover the mousse plastic wrap, making sure the plastic wrap is touching the mousse to avoid a film from forming. Chill for at least three hours or even better, overnight.

6. 6

   Spoon or pipe mousse into phyllo cups and top each cup with a raspberry.

No nutritional information available.

No additional tips available.