Raspberry Mousse Tartlets with a Chocolate Surprise Recipe (No-bake)

These raspberry mousse tartlets with a chocolate surprise can be a great part of every birthday, baby shower, or another fun party. You can whip up this dessert relatively quickly because there is no baking involved. The only time-consuming step is chilling the tartlets for at least 4 hours so that the filling sets.

I used bought graham cracker mini tarts. You may use whatever pie crust you like. An Oreo crust will be great, too. The filling is raspberry jello powder or agar agar, combined with a quick raspberry jam (recipe below), cream, and cream cheese.

Raspberry Mousse Tartlets

Regular mousse involves eggs – but this recipe is eggless. You still get a nice, creamy yet light mousse from the addition of jello powder and fruit pectin or agar agar.

makes around 6 mini tarts

6 mini graham cracker pie crust or any tart/pie shell of your choice. If the crust you are using needs baking, pre-bake it according to package directions

for quick chocolate ganache

  • 1 1/2 tablespoon heavy cream
  • 2 oz./55 grams dark chocolate bar

for raspberry mousse

  • 6 oz./170 grams fresh raspberries
  • 1 1/2 tablespoon fruit pectin powder
  • 3/4 cup sugar
  • a pinch of salt
  • 3 tablespoons raspberry jello powder or agar-agar
  • 3 tablespoons boiling water
  • 1/2 cup heavy cream
  • 3 tablespoons cream cheese



  • Begin with the raspberry jam. In a medium pan, heat the raspberries, pectin, sugar and salt on medium heat. Cook till the mixture is bubbling and slightly thickened. About 4 minutes. Then press the raspberries through a strainer, discard the pulp and seeds and reserve the liquid jam. Let the jam cool.
  • In the meantime, in the bowl of an electric beater, place the boiling water and jello or agar agar and mix till dissolved. Then add the cooled jam and cream cheese. Mix with a fork till well incorporated. Pour in cream. Using the beater, whip/beat the mixture on high till thick.
  • For the chocolate ganache, place the dark chocolate and cream in a pan and cook on low heat just until the chocolate melts. Be careful not to burn the chocolate
  • Divide the chocolate ganache evenly among the pie crusts. Let it cool about 5 minutes. Then pour the raspberry mousse mixture into the pie crusts, over the chocolate ganache. Refrigerate at least 3 hours to allow the mousse to set. Serve chilled, garnished with fresh raspberries and chocolate shavings.


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