Chocolate Mousse Tarts


Preparation info

  • Difficulty


  • Makes


Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

This scrumptious tart combines two of the most compatible dessert flavours — chocolate and raspberries. A dollop of raspberry purée hidden in the bottom of the tart offers a nice surprise for first-time indulgers. The cake crumbs on the top offer an extra chocolatey crunch. The chocolate mousse is perfect for many uses as a dessert and can be served in a martini glass with fresh berries and cream to make a great old-school finish to a meal. It could also be used as a cream layer in a chocolate cake.

To make the chocolate mousse component really work you have to get everything ready at the one time. It takes some practice, but as with all chocolate recipes, if you use a good-quality chocolate and don’t burn it, the result will be more than acceptable. If you are short on time, then you can omit the cake crumbs and serve with fresh raspberries instead.


Chocolate Mousse (makes 3 cups)

  • 200 g (7 oz/1⅓ cups) finely chopped dark chocolate (55% cocoa)
  • 300 ml (10½ fl oz) pouring (whipping) cream (35% fat)
  • 3 egg yolks
  • 25 g (1 oz) caster (superfine) sugar for egg yolks
  • 2 egg whites
  • 10 g (¼ oz/2 teaspoons) caster (superfine) sugar for egg whites

Raspberry Purée

  • 125 g ( oz/1 cup) raspberries
  • 65 g ( oz) caster (superfine) sugar


To make the chocolate mousse, put the chocolate and 100 ml ( fl oz) of the cream in a stainless steel bowl. Bring a saucepan of water to the boil, remove from the heat and place the stainless steel bowl on top, making sure the base of the bowl does not touch the water. Slowly melt the chocolate off the heat — it should take 10 minutes and will need to be stirred occasionally.

Meanwhile, put the remaining cream in a bowl and whip until soft peaks form, being careful not to overbeat. Refrigerate until needed.

Place the egg yolks in a stainless steel bowl and pour the sugar for the yolks on top and whisk well. Place over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Whisk continuously for 2–3 minutes, or until the yolks are light and foamy. When you lift the whisk out of the mixture and let some fall back into the bowl it should sit on top for a few seconds before disappearing back into the mix. Remove from the heat.

Whisk the egg whites in a clean bowl until foamy, then sprinkle in the sugar for the whites, whisking continuously until soft peaks form.

Remove the cream from the refrigerator and if it has become runny, whisk it until soft peaks form. Add 3 tablespoons of whipped cream to the melted chocolate. Whisk the warm egg yolk mixture into the warm chocolate to combine — it is important that they are both warm or the mix will cease (if the chocolate has cooled you will need to gently reheat it). Fold the egg white mixture into the remaining whipped cream, then fold this into the chocolate mix until well combined. Cover with plastic wrap and refrigerate overnight to set.

To make the raspberry purée, put the raspberries and sugar in a food processor and process until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until needed.

Follow the instructions to roll out the pastry and use it to line twenty 8 cm ( inch) round fluted loose-based tart tins. Set the pastry cases in the freezer for at least 20 minutes.

Blind bake the tart cases in a preheated 200°C (400°F/Gas 6) oven for 20-25 minutes, or until golden. Remove from the oven and allow to cool.

To assemble the tarts, spoon about ¾ teaspoon of raspberry purée into the base of each tart shell. Place the mousse in a piping (icing) bag fitted with a plain nozzle and pipe into the tart shells to slightly overfill them. With a small palette knife, scrape the mousse to be flush with the top of the tart shell. Sprinkle the chocolate cake crumbs over the top of each tart and serve.