Chocolate Raspberry Mousse Tartlets

Campbell's Chocolate Raspberry Mousse Tartlets Recipe

Muffin-shaped tartlets of puff pastry are filled with a light and creamy chocolate-raspberry cream. Puff pastry sheets make this whimsical dessert easy for any night of the week.

At a glance

Prep

20 min.

Total

1 hr. 35 min.

Serves

24

Thaw: 40 min.

Bake: 10 min.

Chill: 10 min.

Cool: 15 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

2 tablespoons all purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg, beaten
1 package (3.9 ounces) instant chocolate pudding and pie filling mix
1 cup milk
2 tablespoons seedless raspberry jam
1 1/2 cups thawed frozen whipped topping
48 raspberries
2 tablespoons confectioners' sugar

How to Make It

  • 1

    Heat the oven to 375°F.  Lightly grease 24 (2 1/2-inch) muffin-pan cups.

  • 2

    Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 9 x 12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet.  Press the pastry squares into the muffin-pan cups. Brush the edges of the pastry squares with the egg.

  • 3

    Bake for 10 minutes or until the pastries are golden brown.  Let the pastries cool in the pans for 5 minutes.  Remove the pastries from the pans and let cool completely on wire racks.

  • 4

    Stir the pudding mix and milk according to the package directions in a large bowl. Stir in the jam.  Fold in the whipped topping.

  • 5

    Spoon about 1 tablespoon pudding mixture into each tartlet shell. Refrigerate for 10 minutes.  Top with the raspberries.  Sprinkle with the confectioners' sugar.

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RID#26057

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