Double Chocolate Mousse Tartlett with Driscoll's Raspberries this holiday!

What is your family's sweetest special occasion?! Mine is when I get a letter from a company that we already know, love and use thier products every single day of the week!

We work with Driscoll's Berries everyday at The Inn of the Patriots and The Presidential Culinary Museum. I thought you and your family would like to hear about a fun, easy-to-enter online contest from Driscoll's, "Celebrate the Sweeter Moments". Just in time for Thanksgiving, capture your holiday season’s sweetest moments on camera and enter to win! By the way, did I tell you the first prize is valued at $1395! Naturally, we won't be entering here since we are courting Driscoll's for our new TV show series to advertise with us on ALL THE PRESIDENT'S MEN~u's...but that's not stopping you from cashing in!!!

Here are the details of the "Celebrate the Sweeter Moments Contest":

How to Enter
- Visit Driscolls.com.
- Upload a picture and a short caption about your special berry moment.
- Then, invite family and friends to vote for a chance to win!
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Dates to Remeber!
- Entry Period - November 1 to December 15, 2011
- Public Voting - December 19 to January 9, 2012
- Panel Judging - January 11 to 20, 2012
- Winners Announced - March 1, 2012
Prizes
- Grand Prize is a Viking 11 Piece Professional Cookware Set valued at $1395! WOW, for all of my readers worldwide out there - this would be nice.
- Finalist prizes include $100 in Driscoll's Berries coupons to make your holiday moments even sweeter.

Your favorite holiday moment could be nostalgic, romantic, even hilarious – it’s all sweet when caught on camera! Please let me know if you have any questions or post them here. I hope you are able to enter the contest and help spread the word!

Now here is an awesome recipe from Driscoll's showcasing the terrific combination of chocolate and raspberries - oh no, you are in trouble!

A ring of raspberries not only makes this tart look great, it also adds a contrast of sweet berry flavor to the deep chocolate mousse. Make sure raspberries are at room temperature or the warm glaze will not set properly.

INGREDIENTSChocolate Crust

4 Tbsp. (1/2 stick) unsalted butter, melted, plus more for the pans
1/3 cup pecan halves
1 Tbsp. sugar
1 1/3 cup chocolate wafer cookie crumbs
1 cup heavy cream
7 oz. semisweet chocolate, divided

Raspberry Topping

3 pkg. (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
1/2 cup raspberry preserves (not seedless)
2 Tbsp. raspberry liqueur, framboise, dark rum, or water

INSTRUCTIONSChocolate Crust

Preheat oven to 350°F. Lightly butter six 3 1/2- to 4-inch-diameter tartlet pans with removable bottoms.
Process pecans and sugar in a food processor until very finely chopped. Add chocolate crumbs and melted butter and pulse until combined. Divide among tartlet pans. Press firmly and evenly in pans.
Bake until crust is set, about 12 minutes. Transfer tart pans to a wire rack and let cool completely.

Mousse

Bring cream to a simmer in a medium saucepan over medium heat. Remove from heat. Coarsely chop 6 ounces of chocolate and add to warm cream. Let stand until softened, about 3 minutes. Whisk until smooth. Transfer to a heatproof medium bowl. Place in a larger bowl of iced water and let stand, stirring occasionally, until cool and thickened, about 20 minutes. Whisk just until mixture forms soft peaks. Evenly distribute among cooled crusts.

Raspberry Topping

Grate remaining 1 ounce of chocolate on large holes of box grater onto waxed paper. Refrigerate until ready to use. Top each mousse with a circle of raspberries along the outer edge.
Bring preserves and liqueur to a simmer over medium heat, stirring often. Cook until last drops from a wooden spoon are very sticky, about 2 minutes. Strain through a wire sieve into a bowl. Use the glaze immediately.
Immediately brush warm glaze over raspberries using a pastry brush. Let cool for 5 minutes. Using waxed paper as an aide, sprinkle grated chocolate around perimeter of crust. (Do not touch grated chocolate with fingers, or it will melt.) Refrigerate until chilled, at least 1 hour, up to 8 hours. Carefully remove from pans. Serve chilled.

If Making Ahead