Bake the tartlet sticks at 175°C for 14 minutes
Making the chocolate melting heart ganache
Melt the butter, pour over the chocolate and cocoa paste. The mixture should be smooth and kept at 30°C. Mix all the powders together (sugar, flour, baking powder) and relax with the tempered eggs. The mixture should be smooth and the sugar dissolved. Stir the first mixture into the second. Pour the resulting mixture into the stick before it cools and thickens. Add 4 raspberries, halved or whole, and spread over the chocolate centre. Bake for 8-9 minutes at 200°C, leave to cool.
Making the Chantilly Mascarpone cream
Whip the 3 ingredients in a mixer to a soft whipped cream
Making the chocolate mousse express
Whip the cream with a fairly soft whisk, melt the chocolate at 55°C and incorporate 1/3 of the whipped cream into the chocolate, whip vigorously to create an emulsion, incorporate the rest of the whipped cream in two stages using a spatula.
Using a piping bag of your choice, alternate balls of mascarpone whipped cream and chocolate mousse, decorate with fresh raspberries and chocolate decorations.