Chocolate Mousse Tarts with Raspberries
  • 1 ΒΌ 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
  1. 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.
  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. 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. Once the mixture has cooled, fold in the whipped cream.
  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. Spoon or pipe mousse into phyllo cups and top each cup with a raspberry.
Recipe by Cooking for Keeps at