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White Chocolate Mousse Tartlets with Raspberry Caramel Finish

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Golden graham cracker tartlet shells filled with silky white chocolate mousse, topped with fresh raspberries and a delicate caramel drizzle. A chilled, no-bake dessert that delivers elegance with minimal styling.

Ingredients

Scale
  • 150 g graham cracker crumbs
  • 80 g unsalted butter, melted
  • 200 g white chocolate, chopped
  • 240 ml heavy whipping cream
  • 120 g cream cheese, softened
  • 50 g powdered sugar
  • 100 g fresh raspberries
  • 30 ml caramel sauce
  • Optional: Edible flowers for presentation

Instructions

  1. In a bowl, combine graham cracker crumbs with melted butter. Mix until fully incorporated.
  2. Press mixture into tartlet pans to form the crust. Chill in refrigerator for 20 minutes.
  3. Gently melt the white chocolate over a double boiler, then set aside to cool slightly.
  4. Whip the heavy cream to soft peaks and refrigerate.
  5. In another bowl, beat the cream cheese with powdered sugar until smooth. Fold in the melted white chocolate until fully blended.
  6. Fold the whipped cream gently into the mixture to form a light mousse.
  7. Spoon or pipe the mousse into the chilled tartlet crusts, smoothing or swirling the tops.
  8. Garnish each tartlet with a few fresh raspberries and a light caramel drizzle.
  9. Optional: Dust lightly with powdered sugar or add a single edible flower if desired.

Notes

  • Ensure melted white chocolate is cool before folding into the cream cheese to prevent separation.
  • Chill crusts thoroughly to help them hold shape before filling.
  • Use soft peak whipped cream to maintain mousse lightness.
  • Serve chilled for best texture and flavor.
  • Skip garnishes for a strictly minimalist look.

Nutrition

Find it online: https://yumfoodusa.com/white-chocolate-mousse-tartlets-with-raspberry-caramel-finish/