No Bake Raspberry Chocolate Mousse Tart
A no-bake chocolate tart made with a cookie shell and filled with a raspberry dark chocolate mousse. Easy never looked and tasted this good.
Ingredients
For the crust:
- 1 ½ cups chocolate cookies such as Oreos
- ¼ cup butter melted
For the filling:
- 1 cup raspberries frozen, fresh- either works
- 100 g about 4 oz dark chocolate, chopped/ broken up
- 1 cup heavy cream divided into 1/3 and 2/3 cups
- Whole raspberries for garnishing
- Melted chocolate curls for garnishing see below
Instructions
For the tart:
- In a food processor, combine the cookies and butter. Whiz away until the mixture resembles wet sand. Alternatively bash the cookies up with a rolling pin and ziplock bag, then transfer to a bowl and mix in the butter.
- Press the mixture onto a 9 inch tart/ pie pan, going up the sides. Refrigerate this mixture until ready to use.
- In a food processor, blitz the raspberries until they are smooth.
- Pour into a saucepan and bring to a boil, stirring occasionally.
- Meanwhile, place the chocolate into a bowl.
- Pour in the raspberry mixture. I like to strain it in to remove the seeds- and the mixture is nice and velvety- but this is optional.
- Wait 30 seconds before stirring so the chocolate has a chance to melt, then stir until smooth.
- Add in the ⅓ cup of cream, stir and cool completely.
- Whip the ⅔ cup of cream until it has soft peaks. Add in the cooled chocolate mixture and gently fold in, being careful not to deflate the mixture.
- Spread on top of cookie crust and chill until ready to serve.
- Garnish with melted chocolate curls and raspberries
For the curls:
- Place around ½ cup melted chocolate in a piping bag.
- Wrap 2 regular cylindrical glasses/ object in tin foil. Drizzle the chocolate on top of the foil, careful not to move the glass too much. Refrigerate until hardened and gently peel back the foil- it’s okay if parts of the chocolate curl break, as it adds a bit of variety to the tart.