Pistachio and White Chocolate Mousse Tartlets

Pistachio and White Chocolate Mousse Tartlets
75 min.
30
73kcal

Suggestions


Indulge in the delightful combination of flavors and textures with these Pistachio and White Chocolate Mousse Tartlets. Perfect for any occasion, whether it’s a festive gathering, a sophisticated dinner party, or simply a sweet treat to enjoy with friends, these tartlets are sure to impress. The creamy, luscious white chocolate mousse, infused with a hint of orange liqueur, creates a rich and decadent filling that pairs beautifully with the crunchy, nutty pistachios.

Each mini phyllo shell serves as the perfect vessel, providing a light and flaky contrast to the smooth mousse. Topped with fresh raspberries, these tartlets not only look stunning but also offer a burst of fruity freshness that balances the sweetness of the chocolate. With just 73 calories per serving, you can savor these treats without the guilt!

In just 75 minutes, you can whip up 30 of these elegant dessert bites, making them an ideal choice for entertaining a crowd. Whether you’re serving them as an antipasti, starter, or a delightful snack, these Pistachio and White Chocolate Mousse Tartlets are bound to be a hit. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave your guests raving!

Ingredients

  • cup whipping cream 
  • oz chocolate white coarsely chopped
  • tablespoons pear liqueur orange-flavored
  • 4.2 oz athens phyllo shells frozen mini thawed (30 shells total)
  • 0.3 cup pistachios finely chopped
  • oz raspberries fresh

Equipment

  • bowl
  • sauce pan
  • hand mixer
  • ziploc bags

Directions

  1. In 1-quart saucepan, heat whipping cream just to boiling.
  2. Place white chocolate in small metal bowl.
  3. Pour hot cream over chocolate; stir until smooth. Stir in liqueur. Refrigerate about 1 hour, stirring occasionally, until very cold.
  4. In large bowl, beat cold chocolate mixture with electric mixer on medium speed about 1 minute or until mixture begins to thicken, then on high speed until stiff peaks form. (If mixture will not beat into stiff peaks, it is not cold enough.) Continue with recipe, or store in refrigerator up to 4 hours before making tartlets.
  5. Just before serving, spoon mousse into gallon-size food-storage plastic bag; seal bag.
  6. Cut 1/2-inch tip off bottom corner of bag; evenly pipe mousse into each phyllo shell.
  7. Sprinkle each tartlet with nuts and garnish with 1 raspberry. Store covered in refrigerator.

Nutrition Facts

Calories73kcal
Protein6.77%
Fat61.3%
Carbs31.93%

Properties

Glycemic Index
3.8
Glycemic Load
1.67
Inflammation Score
-1
Nutrition Score
1.1443478322547%

Flavonoids

Cyanidin
2.67mg
Petunidin
0.02mg
Delphinidin
0.07mg
Malvidin
0.01mg
Pelargonidin
0.06mg
Peonidin
0.01mg
Catechin
0.11mg
Epigallocatechin
0.05mg
Epicatechin
0.21mg
Epigallocatechin 3-gallate
0.03mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:73.45kcal
3.67%
Fat:5.13g
7.89%
Saturated Fat:2.62g
16.35%
Carbohydrates:6.01g
2%
Net Carbohydrates:5.53g
2.01%
Sugar:3.17g
3.53%
Cholesterol:9.76mg
3.25%
Sodium:13.87mg
0.6%
Alcohol:0.4g
100%
Alcohol %:2.16%
100%
Protein:1.27g
2.55%
Manganese:0.05mg
2.53%
Vitamin A:123.88IU
2.48%
Vitamin C:1.61mg
1.95%
Fiber:0.48g
1.93%
Phosphorus:17.92mg
1.79%
Vitamin B2:0.03mg
1.73%
Calcium:15.25mg
1.53%
Vitamin B6:0.03mg
1.27%
Vitamin E:0.18mg
1.21%
Copper:0.02mg
1.08%
Potassium:37.42mg
1.07%