Chocolate Mousse Tarts

Makes 8 tartlets or 1 large Prep Time 2 hours   Rated:

I happened to see Justine Schofield at the Brisbane Good Food and Wine show with her new bubba. What a cutie. This EVOO mousse recipe was one I originally converted to the Thermomix for Justine when she did some work for Thermomix Oz, way back when! Loads has happened since. Clearly. She is a superstar and super lovely to boot. It couldn't have happened to a nicer person.

Anyhoo, this recipe has been around for ages, and it is perfect inside a pastry shell, and of course a chocolate pastry can never be bad. Fresh raspberries are plentiful just now, so get on it people. Delish!

Some other raspberry favourites on here:

Raspberry Coulis

Raspberry Semifreddo

Raspberry Jelly

Raspberry Sorbet

Rustic Raspberry Empanadas

Lime Raspberry Flan

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Chocolate Dough;


Place sugar into Thermomix bowl and mill 10 sec/speed 10.


Add flour, butter and cocoa and mix 6 sec/speed 6.


Add egg yolks and water and mix 6 sec/speed 6-7 until a ball of dough forms.


Turn mixture out onto floured Silpat mat and push together with your hands. Form a flat disc, wrap and refrigerate for 30 minutes to rest.


Preheat oven to 180ºC.


Roll dough out to 3mm thick and line 8 individual tart tins, or a 23cm tin with pastry.


Trim edges and dock pastry with a fork all over the base. Refrigerate again for 30 minutes.


Blind bake for 25 minutes or until fragrant and well cooked.


Allow to cool completely before filling.


Mousse Filling;


Place chocolate into Thermomix bowl and chop 10 sec/speed 8.


Add milk, vanilla and EVOO and cook 3 min/50ºC/speed 1. Remove from bowl and set aside to cool. Allow the bowl to cool before proceeding as well.


Without washing, place cream into Thermomix bowl and whip 10 sec/Butterfly/speed 4 or until soft peaks form.


Add melted but cooled, chocolate mixture back into Thermomix bowl and mix 3 sec/Butterfly/speed 4.


Pour EVOO onto lid with MC in place and incorporate 20-25 sec/speed 2.


Assemble by spooning mousse into prepared tart cases, topping with fresh berries. Dust with icing sugar prior to serving if you wish.

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