Recipes - Chocolate Mousse Tart

Ready-Bake 260mm Butter Shortbread Shell

Ingredients

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.

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