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Mousse Tarts
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3 squares (1 ounce each) white baking chocolate
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
1/4 teaspoon vanilla extract
6 individual graham cracker tart shells
18 fresh raspberries
6 mint sprigs
In a microwave-safe bowl, melt white chocolate at 30% power for 2-4 minutes,
stirring every 30 seconds. Cool for 1 minute, stirring several times.
Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In
another small bowl, combine the milk, vanilla and melted chocolate. Add half of
the whipped cream; beat on low speed just until combined. Fold in remaining
whipped cream. Spoon into tart shells. Garnish with raspberries and mint.
Yield: 6 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |