If I ever come visit you, make sure your kitchen is well stocked with sugar, chocolate, butter and eggs. Just in case I find ramekins and decide to whip up a batch of mini chocolate mousse tarts!
Last week’s trip to Maine was packed full of wedding activities and tasks. Luckily for me it was all the fun stuff – hair and makeup trial, food and wine tasting, and to top off the trip, a wedding shower.
I was hesitant to have a shower because being the center of attention IRL is my nightmare (in the virtual world of course I’m all about it). What I didn’t realize is that showers are about food, bubbly and presents, not just me. I love all of those things (in addition to my amazing friends and family who traveled to attend) so of course I loved my shower.
I got some really great presents at my wedding shower but perhaps one of my favorites was from my aunt. She gave me a new set of ramekins as well as a kitchen torch. Creme brulee was one of my grandmother’s favorite desserts and while I didn’t get to meet her, I love that we share that love. Since it runs in the family I’ll just have to keep making it all the time.
My brother had some friends staying with us over Fourth of July (👋 Ben and Anna) and when they found out I hadn’t brought them any baked goods, they were not pleased with me. Not one to disappoint, I decided to take my ramekins out for a test run as well as give the kiddos something sweet to snack on after a busy day of spike ball, tennis and lounging. Because yes, lounging counts as an activity while on vacation.
While not crème brûlée, these mini chocolate mousse tarts were a huge hit with the group. The crunch of the graham cracker, the sweetness of the whipped cream and the richness of the mousse all worked so well together.
These mini chocolate mousse tarts are the perfect dessert. The smooth sweet mousse lies on a crunchy graham cracker crust.
- 13 slabs of graham cracker, divided
- 8 tablespoons melted butter
- 4 egg yolks
- ¼ cup granulated sugar, divided
- 3 cups heavy cream, divided
- 16 ounces bittersweet chocolate, divided
- Pulse 12 slabs of graham crackers in a food processor until it becomes crumbs. Add in the melted butter and pulse until combined. Divide the graham cracker crust among the ramekins and use the flat bottom of a glass to press them into the bottom. Refrigerate until ready to add the mousse.
- Whisk egg yolks and 3 tablespoons of sugar together and set aside. Heat ¾ cup heavy cream over medium heat until it gets to a rolling boil. Once cream is boiling, temper into egg yolks and return mixture to oven until it reaches 160 degrees. Remove from heat, set aside and let cool slightly.
- Add chocolate to a microwave safe bowl and heat in 30 second increments until melted (around 2 minutes). Mix chocolate into custard and set aside.
- In the bowl of a stand mixer, whisk 1¼ heavy cream on high until stiff peaks form. Fold the heavy cream into the chocolate custard. Divide among the ramekins and refrigerate for about 6 hours (or overnight).
- When ready to serve, combine the remaining tablespoon of button and the last cup of heavy cream in a stand mixer. Mix until stiff peaks form. Crumble the graham cracker with your hands and fold into the whipped cream. Top each ramekin with whipped cream and serve.