Ingredients
Crust
- 150 g graham cracker crumbs
- 80 g unsalted butter, melted
Mousse Filling
- 200 g white chocolate, chopped
- 240 ml heavy whipping cream
- 120 g cream cheese, softened
- 50 g powdered sugar
Topping
- 100 g fresh raspberries
- 30 ml caramel sauce
- edible flowers (optional)
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into tartlet molds or small tart pans and chill in the refrigerator for 20 minutes to set.
- Melt the white chocolate: Using a double boiler method, gently melt the chopped white chocolate, stirring occasionally until smooth. Remove from heat and allow to cool slightly but not harden.
- Whip the heavy cream: In a chilled mixing bowl, whip the heavy whipping cream using an electric mixer until soft peaks form, being careful not to overwhip.
- Make the mousse filling: Beat the softened cream cheese with powdered sugar until smooth and creamy. Gently fold in the cooled white chocolate until well combined. Then, carefully fold in the whipped cream to maintain a light and airy texture.
- Assemble the tartlets: Spoon or pipe the mousse filling into the chilled crusts evenly and smooth the tops. Return to the refrigerator to set for at least 30 minutes before serving.
- Decorate and serve: Just before serving, garnish each tartlet with fresh raspberries, a drizzle of caramel sauce, and optional edible flowers for an elegant finish.
Notes
- Ensure the white chocolate is cooled enough to avoid melting the whipped cream when folding.
- The crust can be prepared a day ahead and kept refrigerated.
- Edible flowers add visual appeal but can be omitted if unavailable.
- For a firmer mousse, refrigerate tartlets for longer before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American