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Title: Chocolate Mousee Tarts with Raspberry Sauce
Categories: Dessert
Yield: 6 Servings
| TARTS | ||
| 1 | pk | (10-ounce) PEPPERIDGE FARM Frozen Puff Pastry Shells |
| 1/2 | c | (3 ounces) semisweet chocolate morsels |
| 1 | c | Whipping cream, divided |
| 1 | tb | Amaretto or 1/2 teaspoon almond extract (up to 2) |
| 1/4 | c | Sifted powdered sugar |
| RASPBERRY SAUCE | ||
| 1 | pk | (10-ounce) frozen raspberries, thawed |
| 1/4 | c | Sugar |
| 1 | tb | Cornstarch |
TARTS: Bake pastry shells according to package directions. Remove to wire racks to cool. Remove tops and soft pastry underneath, reserving tops for garnish. Combine chocolate morsels and 1/4 cup whipping cream in a large microwave-safe bowl. Microwave on HIGH 1 minute. Stir until chocolate melts. Cool 20 minutes. Stir in amaretto. Beat remaining 3/4 cup whipping cream at medium speed with an electric mixer until soft peaks form; gradually add powdered sugar, beating until stiff peaks form. Fold into chocolate mixture. Spoon into pastry shells. Spoon or drizzle Raspberry Sauce onto each serving plate. Top with filled pastry shells. Garnish with pastry shell tops, if desired.
RASPBERRY SAUCE: Process raspberries in a blender or food processor until smooth. Pour mixture through a wire-mesh strainer into a small saucepan, discarding seeds. Stir in sugar and cornstarch. Bring to a boil over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat, and cool. Yield: 3/4 cup. By Gerald Edgerton on May 18, 1996
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