‘Tis the season for food, family, gift giving, and …PARTIES!! There’s nothing I love more than a good old fashioned holiday party and an excuse
to go out and buy a new dress put on my nicest dress and eat, drink, and chat the night away. One of my favorite parts about the Holidays is that there is guaranteed to be some type of event almost every weekend up until January, and I couldn’t be more excited that our party season begins this weekend with Kevin’s work Christmas party. Even though they only give us two drink tickets – am I the only one that thinks that’s not enough? Anyways.
Although I am not hosting a Christmas party this year I will be having a smallish get together around New Year’s (pending the completion of our bathroom renovation), even though my better half doesn’t know it yet and will probably moan and groan like I’m making him go get a root canal… (Surprise Kev!)
Because I’m a neurotic party planner, I like to start planning as soon as possible, so I’ve already started brainstorming and testing bite sized appetizers and desserts for my impending get together. The first success I had was with these mini chocolate mousse tarts; not only are they stunning to look at and taste out of this world, but they’re also a cinch to make. What’s also great about these little guys is that you really should make the mousse the day before you want to serve, making this a perfect no-stress party dish.
You’ll want to start to by whipping up some cream and one teaspoon of sugar, and yes you have to use heavy cream. I said these were delicious, not low-fat. Anyways, whip up your cream until stiff peaks form, but be sure to not take it past that level or you’ll end up with something looks like butter, which you would be no bueno. Chill in the fridge while you make the custard.
For the custard, start by whisking the remaining cream, one tablespoon of sugar, and egg yolks together in a small saucepan. Place it over a very low heat, stirring constantly with a wooden spoon – and I mean low, not medium low or medium or anything else other than low. Impatience will not a good mousse make, trust me, I had to start over during this test because my egg curdled, not fun.
Keep stirring over a low heat until the mixture has slightly thickened, about three minutes. You know it’s done if you run your finger down the back of the spoon and the custard stays separated. Remove from heat.
And I realize that this picture is with a whisk on a cutting board, but I forgot to take a picture while the custard was cooking. Fail.
Place chocolate chips in a large bowl. Add the hot custard mixture on top of the chocolate and stir until the chocolate is completely melted.
Add a pinch of kosher salt and your Chambord. Let cool slightly.
Now we fold in the cream we whipped up earlier. Make sure you gently fold the whipped cream in, making sure to not deflate the mixture. Again, impatience will do you no favors.
Once the cream is completely folded in, place a piece of plastic directly on the mousse so a film will not form while it chills. Chill in the fridge for at least three hours, but preferably overnight. Once ready to serve pipe or spoon into phyllo cups and top each one with a raspberry. Cute huh?
- 1 ¼ cup cream divided
- 1 tablespoon + 1 teaspoon sugar divided
- 2 large egg yolks
- 5 ounces semi-sweet chocolate chips
- 2 tablespoons Chambord or other raspberry liqueur
- Pinch of Salt
- 1 (24 piece) or 2 (12 piece) packages phyllo cups (found in the freezer section of the grocery store)
- 6 ounces raspberries
- Combine ¾ 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.
- 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.
- 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.
- Once the mixture has cooled, fold in the whipped cream.
- 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.
- Spoon or pipe mousse into phyllo cups and top each cup with a raspberry.
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