Bitter-sweet Chocolate Mousse tarts with Raspberry Puree, Freeze-dried Raspberries and Edible Violas

For these tarts, I used a plain shortcrust pastry from my popina book of baking and blind baked the pastry in mini tart tins. I then spread 1 dessertpoon of raspberry puree in the bottom of each blind baked pastry shell and piped on top the chocolate mousse (recipe below). To finish of the tarts, I sprinkled over some freeze-dried raspberries and edible violas. 

Recipe from Cannelle et Vanille

Chocolate Mousse

2 egg yolks

55 grams simplesyrup

100 grams bittersweet chocolate, melted and cooled

205 grams heavy cream, whipped to soft peaks

Place the egg yolks and the simple syrup in the bowl of an electric mixer and whisk them together. Place this bowl over a double boiler and whisk the ingredients until light and foamy and thick. About 3-4 minutes.

Remove the bowl from the double boiler and place it in the machine. Whip the eggs until the bottom of the bowl feels cool to the touch.

Add the melted and cooled chocolate to the egg yolk mixture and whisk until combined. Make sure to scrape the bottom of the bowl well.

Fold in the soft peak whipped cream and mix gently until all incorporated.