Description
These Indulgent White Chocolate Mousse Tartlets are a delightful dessert designed to impress your guests. Featuring a crispy graham cracker crust filled with a creamy, silky white chocolate mousse, topped with fresh raspberries and a drizzle of caramel sauce, these tartlets strike the perfect balance between sweet and elegant. Ideal for special occasions or anytime you want a sophisticated treat, they combine simple ingredients and straightforward techniques to create an unforgettable dessert experience.
Ingredients
Scale
Crust
- 1 cup Graham Cracker Crumbs
- 5 tablespoons Unsalted Butter, melted
Mousse Filling
- 8 ounces White Chocolate, chopped
- 1 cup Heavy Whipping Cream
- 4 ounces Cream Cheese, softened
- 1/2 cup Powdered Sugar
Topping
- 1 cup Fresh Raspberries
- 1/4 cup Caramel Sauce (for drizzling)
- Edible Flowers (optional garnish)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with melted unsalted butter until fully integrated. Press this mixture firmly into the bottom and up the sides of your tartlet pans. Bake for 8–10 minutes until lightly golden, then remove and allow the crusts to cool in the pans for at least 20 minutes.
- Melt White Chocolate: Using the double boiler method, set a heatproof bowl over a saucepan filled with simmering water. Add the chopped white chocolate and stir gently until melted and silky smooth, about 5 minutes. Remove from heat and let cool slightly to room temperature.
- Whip the Cream: Pour the heavy whipping cream into a chilled mixing bowl. Using an electric mixer, beat the cream on medium speed until soft peaks form, which takes about 3–5 minutes.
- Make White Chocolate Mousse Mixture: In another bowl, beat the softened cream cheese together with powdered sugar until smooth and creamy, about 2 minutes. Gradually fold in the melted white chocolate until fully combined. Then gently fold in the whipped cream, ensuring not to deflate the mixture.
- Assemble Tartlets: Once crusts are cooled, spoon or pipe the white chocolate mousse filling into each tartlet crust. Smooth the tops with a spatula for an elegant finish.
- Chill: Refrigerate the filled tartlets for at least 2 hours to allow the mousse to set and develop flavors and texture.
- Garnish and Serve: Before serving, top each tartlet with fresh raspberries and drizzle with caramel sauce. Optionally, garnish with edible flowers for a beautiful presentation.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth mousse.
- Be gentle when folding in whipped cream to keep the mousse light and airy.
- You can prepare the crust and mousse a day ahead and assemble the tartlets just before serving.
- Double boiler method prevents white chocolate from burning and ensures smooth melting.
- For extra flavor, consider adding a teaspoon of vanilla extract to the mousse mixture.
- Edible flowers are optional but add a stunning visual appeal for special gatherings.
