Bittersweet Chocolate Mousse Tart with Fresh Raspberries by domesticdiva

By

A chocolate-dense tart topped with fresh raspberries. Four chocolate ingredients-cocoa, chocolate chips, chocolate liquer and baking chocolate to provide contrasting layers of flavor.
For best results use high quality chocolate.

View complete recipe

  • 8

Ingredients

  • Crust:
  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 tbsp. unsweetened cocoa
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, chilled, cut up
  • 3 egg yolks
  • 2 oz. semisweet chocolate chips (1/3 cup)
  • Mousse:
  • 3 tbsp. Godiva Liqueur, another chocolate-flavored liqueur or coffee, divided
  • 1 tsp. unflavored gelatin
  • 4 oz. semisweet chocolate, chopped
  • 3 oz. bittersweet chocolate, chopped
  • 1-3/4 cups whipping cream, divided
  • Garnish:
  • 1-1/2 pints (3 cups) fresh raspberries
  • 2 oz. semisweet chocolate, melted

Preparation

Step 1

Place flour, sugar, cocoa and salt in food processor; pulse to combine. Add butter; pulse until mixture resembles crumbs with some pea sized pieces.
Add egg yolks; pulse until dough just begins to form. (crust also can be made by hand using a pastry blender.) Shape into flat round; cover and refrigerate 2 hours.

Heat oven to 375 degrees. Roll dough in between two pieces of waxed paper to 12" round 1/4" thick. Place in greased 9" tart pan with removable botoom; run rolling pin over top of pan to trim dough. Refrigerate for 15 minutes.

Bake 20-25 minutes or until dough is dry and slightly darker at edge. Remove from oven; sprinkle chocolate chips over bottom of crust. Let stand several minutes or until chips start to melt; spread chips carefully with back of spoon to form thin layer over bottom of crust. Cool completely.

Meanwhile, place 2 tbsp. of the liqueur in small saucepan. Sprinkle gelatin over liqueur; let stand for 5 minutes to soften.
Place 4 oz. semisweet chocolate and bittersweet chocolate in medium bowl.

Add 3/4 cup of the cream to gelatin mixture; heat over low heat just until bubbles start to form around edge of pan and gelatin dissolves. Pour over chocolate.
Let stand for 1 minute; whisk until smooth. Cool to room temperature, stirring occasionally.

Place remaining 1 cup of cream and 1 tbsp. liqueur in large bowl; beat at medium-high speed uintil firm but not stiff peaks form.
Fold into chocolate mixture. Pour mousse into cooled crust. refrigerate 30 minutes or until set.

Decorate top of tart with raspberries; drizzle with melted semisweet chocolate.refrigerate 6 hours or overnight. refrigerate leftovers.

View complete recipe