Chocolate Mousse Tarts

Chocolate Mousse Tarts

Here is the first of may recipes to come from my “Evening In Paris” Birthday Tea! I also made this mousse on Easter Sunday and served them in the most adorable little chocolate baskets that my mom found at The Palmer Candy Company in Sioux City, IA! (picture below)

It is a very easy mousse and is made with cocoa powder, so you don’t have to worry about melting chocolate in the double boiler. Although some really fine chocolate cannot be beat! But this is an easier one that may fit a busy schedule and still taste like you ordered a fancy dessert in a restaurant!

Chocolate Mousse Tarts

Tart Crust

 

6 Tbl. unsalted butter, cut into pieces

1 Tbl. vegetable oil

3 Tbl. water

1 Tbl. sugar

1/8 tsp. salt

1 c. flour

Preheat oven to 400°. In a medium sized, ovenproof bowl, combine the butter, oil, water, sugar, and salt. Place the bowl in the preheated oven for 15 minutes, until the butter is bubbling and starts to brown around the edges. Remove from oven carefully. Add flour and stir quickly until it comes together and forms a ball which pulls away from the sides of the bowl. Separate into 4 sections. Place one section into an individual tart mold. When it is cool enough to handle, press it into the mold and up the sides. Take a fork and press along the sides to reinforce the dough. Prick the bottom of the dough about 5 times with the fork. Repeat with the remaining tarts molds. Bake at 400° for 15 minutes or until the crust is golden brown. Remove from the oven and let cool for 5 minutes before removing from the molds. Cool thoroughly before filling the molds with mousse.

 

Chocolate Mousse

4 oz. cream cheese, softened
1/2 c. sugar
2 Tbl. cocoa
1/2 tsp. vanilla
1/2 c. whipping cream
Fresh strawberries

Fresh raspberries

Fresh mint leaves

Place cream cheese in large mixing bowl. Beat cream cheese; gradually add sugar. Beat for 30 seconds until thoroughly mixed. Add cocoa and vanilla. In a separate bowl beat whipping cream until stiff. Gently fold whipped cream into chocolate mixture. Spoon the mousse into tart the molds. Arrange raspberries and sliced strawberries on the top of the tarts and add a small sprig of mint.

Chocolate Basket

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