Chocolate Mousse Tart

Ingredients

  • Ready-Bake 260mm Butter Shortbread Shell

Chocolate Mousse

  • Dark chocolate couverture 150gm
  • Whipped cream 250gm
  • Step 1:
  • Water 50 ml
  • Sugar 50 gm
  • Glucose 50gm
  • Step 2:
  • Gelatine 6gm
  • Water 18ml

Ganache 

  • Cream 100gm
  • Dark chocolate couverture 100gm

Raspberry coulis

  • Raspberries 100gm
  • Sugar 20gm
  • Water 20gm

Method

  1. Boil sugar, water and glucose (Step 1). Combine gelatine and water (Step 2) then leave for 5 minutes. Then add sugar syrup when boiled
  2. Add chocolate and stir until melted.
  3. Fold in whipped cream
  4. Pour into blind baked 260mm Butter Shortbread Shell and cool in fridge for 2 hours.
  5. Boil cream and poor over chocolate and mix until smooth.
  6. Poor ganache over choc mousse tart and set in fridge until ready to serve.