Ingredients
Equipment
Method
Crust Preparation
- Combine graham cracker crumbs and melted unsalted butter in a bowl until well blended. Press mixture into tartlet pans and refrigerate for 20 minutes.
Mousse Preparation
- Melt white chocolate using a double boiler, stirring until smooth. Let cool.
- Whip heavy whipping cream to soft peaks in a chilled bowl and set aside.
- Beat cream cheese and powdered sugar until smooth. Fold in melted chocolate and then whipped cream gently.
Assembling Tartlets
- Spoon or pipe mousse into crusts. Smooth tops and refrigerate for at least 30 minutes.
- Garnish with raspberries, drizzle caramel sauce, and add edible flowers if desired.
- Serve chilled.
Nutrition
Notes
Best to assemble tartlets just before serving for optimal texture. Store crust and mousse separately if prepping in advance.
