A tart indeed...a dark chocolate mousse tart with raspberries on top. This is my entry for this month's Waiter there's something in my...topless tart, being hosted by Cook Sister.
I got up at 8am today and started making this rather decadent dessert. I hadn't had any breakfast so I kind of ate bits and pieces of the ingredients. A raspberry here, a spoonful or three of chocolate mousse there...that sort of thing. Now, it's entirely justifiable to taste as you cook. It's the only responsible thing to do in the circumstances. However, as I am typing this out, I'm trembling from the early morning overload of sugar. Deep breaths.
The tart was pretty easy to prepare. I used my chocolate mousse recipe I made for Bastille Day a few months ago (minus the orange rind). The tart base was simply finely crushed biscotti mixed with a couple of tablespoons of melted butter. I could only seem to find biscotti with almonds or raisins in them so I opted for the latter. I just picked them out when I crushed the biscuits.
Dark Chocolate Mousse and Raspberry Tart Recipe
175 gms of Organic Semi-sweet Chocolate Buds
2 tbs of Unsalted Butter
1 tbs of Water
1 Cup of Cold Whipping Cream
3 Egg whites from large eggs
1 tsp of White Sugar
250gm box of biscotti
5 tbs of melted butter
Special Equipment: Fluted tart pan with a removable bottom (3"X 3/4")
- Heat oven to 180 degrees. Crush the Biscotti into fine crumbs. I put the biscotti into a plastic bag and crushed them with a rolling pin. You can just use a food processor.
- In a medium saucepan, heat 5 tablespoons of butter over a low heat. Once the butter has melted, turn off the heat and add the Biscotti and stir well to coat the crumbs.
- Put the crumbs into the tart pan and press down to mould the shape of the base. Put the tart pans into the oven and bake for about 10 minutes. Remove the pans from the oven. The crumb mixture would have risen a bit in the heat so press it down again with the back of a spoon. Set aside to cool completely and then refrigerate while you make the mousse.
- Whip the cream until it forms soft peaks and then refrigerate.
- Combine the butter and chocolate chips in a metal bowl on top of a double boiler on the stove. Heat gently and stir. Add 1 tbs of water. Keep stirring until the chocolate has melted.
- Remove the chocolate from the stove to cool just slightly. The chocolate still has to be warm when you mix in the cold cream otherwise it will harden.
- Whip the egg whites to form soft peaks then add the sugar and keep whipping for another 2 minutes.
- Using a wooden spoon, fold half the egg whites into the chocolate gently but not completely. Next, fold in half the cream and then add the remaining egg whites. Fold again and then add in the remaining cream and fold gently several times until you have a sort of liquid mousse.
- Now to assemble the tart. Spoon the mousse into the tart shells and spread evenly. Refrigerate until serving. Just before serving, decorate the tart with raspberries or fruit of your choice.
ummm....Waiter, there is a raisin in my...topless tart!