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+ servings

Raspberry Chocolate Mousse Tartlets

A decadent but light sweet bite combining chocolate and raspberries perfect for parties.
Course Dessert
Cuisine French
Servings 15

Equipment

  • half sheet pan
  • saucepan
  • mixing bowl
  • spoon or rubber spatula
  • 2~cup glass measuring cup
  • piping bag and piping tip

Ingredients
  

  • 1 cup bittersweet chocolate cut in chunks
  • 1 ¾ cup heavy cream chilled
  • 3 large egg whites
  • ¼ cup granulated sugar
  • 1 pint raspberries washed, dried, for garnish

Instructions
 

  • Temper chocolate in a medium saucepan, stirring until melted. Turn off the heat and let stand. 



  • Beat heavy cream until it forms soft peaks. Set aside. 



  • Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.



  • Using a whisk, fold the tempered chocolate into the egg whites until no streaks of chocolate are present. Once fully incorporated, fold in the whipped cream. The mousse will get lighter in color. Transfer to a container, cover and refrigerate until set (about 1 hour). 



  • Remove the individual mini~phyllo cups from the packaging and set on a baking dish.
  • Add the desired size and shape of a piping tip to a piping bag. Fill 3/4 full with chocolate mousse.
  • Pipe the desired amount of chocolate mousse into mini~phyllo cups. Add 1 raspberry to top of the mousse.
  • Place in refrigerator until ready to serve. Don't let sit in the refrigerator for more than an hour.
Keyword chocolate dessert, easy dessert, mini~dessert, phyllo dough dessert, tartlet
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