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.
I had planned to make heart-shaped raspberry chocolate macarons this weekend- so I did. And they were… good. Up until the piping part. Everything was ready- the heart template under the parchment, the mixture to the perfect “Macaronage” stage. It was exactly as I had imagined it to be. And then things got a little tricky, because the batter was a little too sticky (see what I did there? Poetry, people!)
They didn’t pipe the way I wanted them to, my dreams were ruined. But that didn’t stop me from grabbing a knife and nudging the batter back into the heart stencil. When I baked them, the tops crinkled and cracked. I think the oven wasn’t hot enough, or my egg whites weren’t aged, or I touched them a little too much, or they were too oily because apparently cocoa powder is oily- I honestly don’t know. Macarons are a nightmare to make. But I didn’t want them to go to waste. So I did what all determined people do. I fixed the situation.
The raspberry chocolate ganache was sitting, ready to be used. I had some heavy cream and raspberries left over. I also had the Macarons. So I improved and did a little mixing and matching, here and there. And Voila. The Raspberry Chocolate Mousse Tart à la moi was born, with no added sugar- the perfect balance between bitter and sweet- and crunchy and smooth. Now, don’t fret if you don’t have failed Macarons on hand (I don’t believe many do). Use Oreos. Because I don’t know a single person who doesn’t like Oreos. You can basically use any kind of chocolate cookie you like- because Macarons are fairly soft, I didn’t need any butter to help form a crust, but you will need melted butter to form it if using cookies. If you’d like a proper tart with a shortcrust pastry, you could check out my millionaire’s tart or my chocolate caramel crunch tart. Both are out-of-this-world fantastic.
Also, the filling is incredibly versatile and I use it all the time in chocolate cakes. Ooh ooh. One more thing. You don’t have to do the chocolate decorations on the top- but do something to fancy it up- okay? That’s all from me- and on that note, you may proceed to the recipe.
- For the crust
- 1 1/2 cups chocolate cookies such as Oreos
- 1/4 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)
- 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 1/3 cup of cream, stir and cool completely.
- Whip the 2/3 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
- Place around 1/2 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.