These no-bake Quick Chocolate Raspberry Mousse Tartlets are one of my favorite desserts to whip up because of how fast they are! In under 20 minutes, you can serve these beautiful mini tarts without breaking a sweat!
In a mixer, whisk up the mousse mix and milk until airy 3-5 minutes. Add raspberry preserves and mix until full incorporated. (another 10-20 seconds)
While this is whipping up, start your graham cracker crust by combining the graham crackers, cocoa powder, sugar and butter in your blender and blend until fully crushed. (This only should take 30 seconds.) You may need to take a rubber spatula around the edges to loosen crumbs. Texture should resemble wet sand.
The mousse should be ready so remove with a rubber spatula and add to a piping bag with your choice of tip. (You can use a ziplock bag and snip the corner if you don't have a piping bag.) Place in the fridge in a heavy mug while assembling your tarts.
Using a tablespoon or mini ice-cream scoop, scoop the graham cracker crumbs into each mini muffin tin. Fill up 3/4 of the way to the top! Use the bottom of a shot glass to press down the crumbs. Feel free to use your fingers to clean up and press down the edges.
Pop entire muffin tin in the freezer for 10 minutes. (or in the fridge for an hour if you have more time.)
When ready to serve, take a sharp knife around the edges. They should pop right out! Place on serving tray and pipe your mousse in the center of each tart. Top with a raspberry and serve!
You can prepare your tartlet shells days or weeks ahead of time and freeze!
The mousse can also be made a day or two ahead of time.
You can also refrigerate these (fully assembled) for a day without getting soggy.