Description
These Irresistible White Chocolate Mousse Tartlets combine a buttery graham cracker crust with a luscious white chocolate mousse filling, topped with fresh raspberries and a drizzle of caramel sauce. Perfect for any occasion, these elegant tartlets offer a creamy, sweet dessert that’s sure to impress.
Ingredients
Scale
For the Crust
- 1 cup Graham Cracker Crumbs (Can use biscuit crumbs for alternative flavor)
- 5 tablespoons Unsalted Butter, melted
For the Filling
- 8 ounces White Chocolate (High-quality, with at least 30% cocoa butter)
- 1 cup Heavy Whipping Cream (Whipped to soft peaks)
- 4 ounces Cream Cheese, softened
- 1/2 cup Powdered Sugar
Toppings
- 1 cup Fresh Raspberries (Frozen berries can be substituted, adjust for moisture)
- 1/4 cup Caramel Sauce (Homemade or store-bought)
- Edible Flowers (Optional, consider mint leaves as an alternative)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of 12 tartlet pans or a tartlet mold to form the crust layer. Chill in the refrigerator while preparing the filling to set.
- Melt the White Chocolate: Break the white chocolate into small pieces and melt gently using a double boiler or microwave in short bursts, stirring frequently to prevent burning. Let it cool slightly.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gradually add the melted white chocolate, mixing until fully combined and silky.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream to soft peaks. Carefully fold the whipped cream into the white chocolate and cream cheese mixture, preserving as much air as possible to maintain a light and airy mousse texture.
- Assemble the Tartlets: Spoon the white chocolate mousse into the chilled crusts, smoothing the tops with a spatula. Refrigerate the tartlets for at least 4 hours, or until the mousse is firm and set.
- Add Toppings: Just before serving, top each tartlet with fresh raspberries. Drizzle with caramel sauce and adorn with edible flowers or mint leaves for a beautiful presentation.
Notes
- Use high-quality white chocolate with a minimum of 30% cocoa butter for best flavor and texture.
- If using frozen raspberries, thaw and drain excess moisture to prevent a soggy tart.
- The tartlet crust can be baked at 350°F (175°C) for 5-7 minutes if a firmer crust is desired but chilling is sufficient.
- Chilling time is essential to let the mousse set properly—do not rush this step.
- Edible flowers add a decorative touch but can be omitted or replaced with fresh mint leaves if unavailable.
