Drunken Mocha Mousse Tartlets

• 2 pkg refrigerated pie crusts (4 crusts)
• 1/4 cup brandy
• 2 tsp unflavored gelatine
• 1/2 cup milk
• 1/2 tbsp instant coffee granules
• 2 1/2 oz dark chocolate (85% cocoa solids), chopped
• 2 None egg yolks
• 1/4 cup sugar
• 2/3 cup heavy cream
• 1 cup raspberries
• 1/3 cup unsweetened cocoa powder

1. Preheat the oven to 350u0b0F. Grease twenty four 1 1/2-inch fluted mini brioche pans
2. Lightly roll out pie crusts on floured surface. Using a 3 1/2-inch cookie cutter, cut 24 rounds from pie crusts. Press pastry rounds into pans; prick bottoms with a fork. Bake for 10 mins, or until pastry is golden; cool.
3. Place brandy in a heatproof bowl. Sprinkle with gelatine. Place in a small saucepan of simmering water; stir until gelatine has dissolved. Cool for 5 mins.
4. Place milk and coffee in a small saucepan on medium-high heat. Stir until coffee has dissolved and mixture comes almost to a boil.
5. Place chocolate in a heatproof bowl over a saucepan of simmering water (do not allow bowl to touch water). Stir until chocolate is completely melted.
6. Beat egg yolks and sugar in a medium bowl with an electric mixer until mixture is light and frothy. Gradually beat in hot coffee mixture. Return mixture to pan; stir on low heat with a wooden spoon until mixture thickens and coats the back of the spoon (do not boil). Remove pan from heat. Whisk in gelatine mixture, then chocolate. Cool to room temperature.
7. Meanwhile, beat cream in a medium bowl with an electric mixer until soft peaks form. Fold cream into chocolate mixture. Fill crusts with mousse. Refrigerate for 3 hours or overnight.
8. To serve, top each tartlet with a raspberry and dust with sifted cocoa.

brandy, unflavored gelatine, milk, coffee granules, chocolate, egg yolks, sugar, heavy cream, raspberries, cocoa

Taken from recipes-plus.com/api/v2.0/recipes/31404 (may not work)