Past Recipes
Raspberry–Chocolate Mousse Tarts

Raspberry–Chocolate Mousse Tarts with Candied Pecans

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Chef Giuseppe already had us at “chocolate mousse,” but then he added a dark chocolate drizzle. And raspberry jam. And crunchy candied pecans. Seriously, there’s so much to love in these little tarts. The whipped mousse is dolloped into graham cracker crusts that are lined with the jam, then finished with more chocolate and the candied pecans. Did we mention these decadent chilled treats are no-bake?

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    By Chef Giuseppe

    By Chef Giuseppe

    • Calories 470
    • Protein 4g
    • Total Carb 42g
    • Total Fat 32g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • chopped pecans
      • 1/4 cup
      • chopped pecans
    • granulated sugar
      • 2 tablespoons
      • granulated sugar
    • heavy cream
      • 1 container
      • heavy cream
    • powdered sugar
      • 2 tablespoons
      • powdered sugar
    • cocoa powder
      • 3 tablespoons
      • cocoa powder
    • dark chocolate
      • 1/2 ounce
      • dark chocolate
    • raspberry preserves
      • 2 ounces
      • raspberry preserves
    • graham cracker crusts
      • 4
      • graham cracker crusts

    What You’ll Need

    • kosher salt
    • 10" medium nonstick pan

    Allergens

    Soy, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Toast pecans

      Toast pecans

      Place a large bowl and whisk in the refrigerator—chilled tools make whipping cream easier. If you have a stand or hand mixer, feel free to chill just the bowl. Heat a medium nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add pecans. Toast, stirring frequently to prevent burning, until golden and fragrant, 1-2 minutes.

    2. Candy pecans

      Candy pecans

      Once pecans are toasted, add granulated sugar to pan with pecans and cook, stirring constantly, until sugar has melted and coats pecans, 2-3 minutes more. Immediately transfer candied pecans to a plate, spreading in a single layer, and set aside to cool until Step 6.

    3. Make chocolate mousse

      Make chocolate mousse

      Remove bowl and whisk from refrigerator, add heavy cream, powdered sugar, and cocoa powder, and whip until thickened and soft peaks form. Place in refrigerator to chill until ready to serve.

    4. Melt chocolate

      Melt chocolate

      Place chocolate in a medium heatproof bowl and microwave in 30-second intervals until completely melted. Alternatively, create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes.

    5. Assemble mousse tarts

      Assemble mousse tarts

      Divide raspberry preserves among graham cracker crusts, spreading evenly to cover bottom and sides. Divide chocolate mousse among crusts, then drizzle over melted chocolate.

    6. Plate mousse tarts

      Plate mousse tarts

      Break or roughly chop candied pecans into small pieces, if needed, and sprinkle over raspberry–chocolate mousse tarts. Enjoy your sweet treat!

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