Raspberry Chocolate Mousse Tart

By cacelias

Yummy dessert! Another one of Diane Phillips delicous creations! You can add peppermint, or not depending on what kind of flavor you want, (ie: Holiday dessert). Also, you can leave out the Grand Marnier, if you want, or substitute another flavor liquor of your choice. I made this for New Year's and it was our "New Year's Pie"! We toasted with it, Jordan, Chelsea, Alex and me!

Make sure you leave plenty of time to make this dessert, as it requires about 3 hours of chilling time!

Recipe from Cook's Wares Cooking Classes, "Do Ahead French Country Dinner", Diane Phillips

Ingredients

• Crust:
• 6 tablespoons unsalted butter, melted and slightly cooled
• One package chocolate wafers, crushed (Nabisco Choclate Wafers-Ice Cream Section)
• 3 tablespoons sugar
• Raspberry Filling:
• 1/3 cup seedless raspberry jam
• 1 tablespoon Cointreau or Grand marnier
• Chocolate Mousse Filling:
• 1 1/2 cups heavy cream
• 10 ounces good quality semi-sweet chocolate chips, chopped into pieces
• 2 tablespoons Grand Marnier, or Cointreau
• 2 tablespoons sugar
• 2 tablespoons Chambord
• Whipped Cream Topping:
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons Chambord

Details

Servings 10

Preparation

Step 1

For the Crust:
Coat the inside of a 9-inch pie plate with non-stick cooking spray. Preheat the oven to 350 degrees. In a large bowl, combine the ingredients, and stir until blended. Press into the bottom and up the sides of the pie plate. Bake for 10 minutes, and cool completely.

For the Filling:
in a mixing bowl, combine the jam and the Cointreau. Spread into the bottom of the pie shell.

For the Chocolate Mousse Filling:
In a small saucepan, combine the cream and the chocolate pieces. Stir over medium heat until the chocolate is completely melted. Then over very low heat, simmer, stirring until the misture thickens slightly to the consistency of heavy cream. CHILL ONE HOUR!

Add the Grand Marner or Cointreau, and beta until smooth and creamy, and the mixture forms soft peaks. Spread into the pie shell and chill for at least two hours.

Whipped Cream Topping:
When ready to serve, whip the 1 cup of heavy cream and add 2 tablespoons sugar and 2 tablespoons chambord. Spread the whipped cream topping over the tart and serve, garnish each slice with a dollop of whipped cream.

Other flavor options:
Creme de Mint
Amaretto
Apricot jam