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. 

A tart made with a chocolate cookie crust, layered with easy chocolate mousse and scattered with raspberries. Get the recipe on Hot Chocolate Hits!

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.

A tart made with a chocolate cookie crust, layered with easy chocolate mousse and scattered with raspberries. Get the recipe on Hot Chocolate Hits!

No-Bake Raspberry Chocolate Mousse Tart
Author: Hot Chocolate Hits
Serves: 8
  • 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)
  1. 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.
  2. Press the mixture onto a 9 inch tart/ pie pan, going up the sides. Refrigerate this mixture until ready to use.
  3. In a food processor, blitz the raspberries until they are smooth.
  4. Pour into a saucepan and bring to a boil, stirring occasionally.
  5. Meanwhile, place the chocolate into a bowl.
  6. 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.
  7. Wait 30 seconds before stirring so the chocolate has a chance to melt, then stir until smooth.
  8. Add in the 1/3 cup of cream, stir and cool completely.
  9. 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.
  10. Spread on top of cookie crust and chill until ready to serve.
  11. Garnish with melted chocolate curls and raspberries
For the curls:
  1. Place around 1/2 cup melted chocolate in a piping bag.
  2. 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.

A tart made with a chocolate cookie crust, layered with easy chocolate mousse and scattered with raspberries. Get the recipe on Hot Chocolate Hits!