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!
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How Do You Make Chocolate Mousse?
Cooking while watching a 14 month old is not easy. He is wanting to get involved in EVERYTHING mommy is doing on the counter and if he cannot, he cries…for a loong time.
So what I’m trying to say is that, fancy mousses are a rarity in my kitchen.
Regardless of having a 14 month old to watch, a chocolate mousse is HARD!
Let’s just run through what you have to do…
Okay first you have to whip some cream…but make sure you whip it JUSTTT enough too much and it turns to butter…not enough and it will not give you a fluffy mousse…
Oh THEN you have to melt some chocolate..but don’t scorch it because it will turn into a tough. grainy mess…
Then you have to fold the chocolate with the whipped cream!
FOLD?? Yes I said fold. No, there’s no laundry in this recipe. It means to gently mix so you don’t “de-fluff” your mousse.
Ugh, WAY too many opportunities to make mistakes for someone who doesn’t have the time as it is…
But good news!! There will be no “folding” OR melting going on here so sit back down! 🙂
All of my recipes I make here, I try to keep them quick and painless so we can spend more time serving our guests.
The best way to do that here is to use a boxed mousse! Where all you need to do is add milk and whisk! Boom mousse with NO heat required! 🙂 This is the instant mousse I used –>
Is that cheating?
Maybeeee but being a teacher, I’ll allow it! 😉
They have many boxed flavors too like dark chocolate mousse, milk chocolate mousse and even a strawberry mousse!
I grab a bunch whenever I go to the food store and have them on deck for when I need a quick dessert like this one!
How To Make A Raspberry Mousse
WELL, you have two choices:
A. Simmer fresh raspberries in some sugar until they reduce into a nice syrup. Then strain the raspberry syrup and add it to your mousse. (at least 20 minutes)
B. Add some raspberry preserve to your mousse and quickly whisk it up! (30 seconds)
I chose B! The time difference says it all. Will your guests know the difference? Unless they have a palate like Alton Brown, probably not. So why go through the extra time and trouble?
Do You HAVE To Bake A Graham Cracker Crust?
Nope! Unless you WANT to!
There is nothing raw so you don’t need to.
If you want a crispier texture with a nuttier flavor, then by all means, bake your crust!
But if you wish to save time why bother? They still come out crunchy and taste wonderfully.
For these chocolate raspberry tartlets, I just added some cocoa powder, sugar and butter to my crushed graham crackers and pureed it all together. That’s it!
Refrigerating the crust in the tins will solidify the butter allowing the crusts to pop out of your tins easily.
If you have extra graham cracker crumbs when your done, you can:
-freeze it in a plastic baggie for another time
-Sprinkle some on TOP of your tartlets when they are done
-make my Mini Chambord Cheesecakes With Cookie Crust! 🙂
TIP* If you do NOT have a mini muffin tin for this recipe, you can get a rectangular brownie pan (small) and add the graham cracker crumbs to the bottom in an even layer. Then spread the mousse on top. When it sets, you can simply CUT the mousse into small squares using a large knife!
Here are the tools I used in this recipe. The mini muffin tin is the most important as well as the mixer. Throw whatever you need into your Amazon cart so you can make these babies pronto!
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Quick Chocolate Raspberry Mousse Tartlets
Raspberry Chocolate Mousse
- 1 Package (2.4 oz) Instant Mousse Mix ((Milk or Dark Chocolate))
- 1 Cup Milk
- 3 Tbsp. Jarred Raspberry Preserves ((or marmalade))
Chocolate Graham Cracker Crust
- 1 Package Graham Crackers (plain or honey) ((about 6 graham crackers))
- 1 Stick Melted Butter (salted)
- 2 Tsp. Cocoa Powder
- 2 Tbsp. Sugar
- Raspberries for garnish*
*Prep your tools* You will need a mixer and a food processor (blender).
- 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!