CHOCOLATE MOUSSE AND RASPBERRY TART
 
 
Ingredients
  • FOR THE BASE
  • 200g digestive biscuits or graham crackers, crushed to a fine crumb
  • 5g cocoa powder
  • Pinch salt
  • 70g unsalted butter, melted
  • FOR THE CHOCOLATE MOUSSE
  • 50g milk
  • 1 gelatin leaf
  • 100g dark chocolate, finely chopped
  • 100g cream, semi-whipped
  • FOR THE RASPBERRY JELLY
  • 50g raspberries, frozen
  • 30g caster (superfine) sugar
  • 20g water
  • 1 gelatin leaf
  • FOR THE WHIPPED GANACHE
  • 100g cream
  • 50g milk chocolate, finely chopped
  • TO DECORATE
  • 1 punnet raspberries
  • Edible flowers, optional
Method
  1. FOR THE BASE
  2. Place the ring from a 9 inch spring form tin on a tray lined with baking paper.
  3. Combine the biscuits, cocoa, salt and butter, and press evenly into the base of the tin.
  4. Chill in the fridge till firm.
  5. FOR THE CHOCOLATE MOUSSE
  6. Line the base and sized of a 7 inch cake tin with cling film.
  7. Bloom the gelatin in cold water till soft.
  8. In a small saucepan, heat the milk until bubbles appear around the edges. Take off the heat. Squeeze the excess water out of the gelatin and stir into the milk. Stir in the chocolate until melted and combined.
  9. Transfer to a bowl and fold through the cream.
  10. Pour into the prepared tin and freeze till set.
  11. Once set, remove from the tin and place onto the centre of the tart base.
  12. FOR THE RASPBERRY JELLY
  13. Line the base and sized of a 7 inch cake tin with cling film.
  14. Bloom the gelatin in cold water.
  15. In a small saucepan, combine the raspberries, sugar and water until the mixture comes to a boil. Mash the raspberries with a fork until smooth.
  16. Squeeze the excess water from the gelatin and stir into the jelly.
  17. Pour into the prepared tin and freeze till set.
  18. Once set, remove from the tin and place over the mousse.
  19. FOR THE WHIPPED GANACHE
  20. Bring the cream to the boil in a small saucepan. Stir in the milk chocolate until melted in combined.
  21. Transfer to a bowl and chill until completely chilled.
  22. In a stand mixer fitted with whisk attachment, whip until stiff peaks form.
  23. TO DECORATE
  24. Using a star nozzle, pipe dots of whipped ganache around the tart. Scatter the raspberries and edible flowers (if using) around the ganache.
  25. Keep refrigerated. Serves 8.
  26. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/09/21/chocolate-mousse-and-raspberry-tart/