Cassis chocolate mousse tartlets

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
3.8 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 8
  • 25 g Butter
  • 25 g Icing sugar
  • 1 Protein (size M)
  • 20 g + 2 tablespoons flour
  • 10 g Cocoa powder
  • 4 Eggs (size M)
  • 1 pinch Salt
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 1 TABLESPOON Cornstarch
  • 1/2 TEASPOON Baking Powder
  • 3 sheets Gelatine
  • 200 g blackcurrants
  • 2 TABLESPOONS Cassis liqueur
  • 200 g Whipped cream
  • 75 g Dark chocolate
  • 7-10 Tbsp Black currants and white chocolate shavings
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Mix butter, icing sugar, egg white, 20 g flour and cocoa powder. Spread on a baking tray (approx. 32 x 39 cm) lined with baking paper. Pull a cake comb wavy over it so that a wave pattern is created.

  2. 2

    Separate two eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, 50 g sugar and vanillin sugar. Stir in the egg yolks. Mix 2 tbsp. flour, starch and baking powder, sieve onto the egg mixture and fold in.

  3. 3

    Spread the mixture evenly over the chocolate pattern. Bake in the preheated oven (electric cooker: 220 °C/ convection oven: 190 °C/ gas: see manufacturer) for 8-10 minutes. Take out the sponge cake and turn out on a tea towel sprinkled with sugar.

  4. 4

    Peel off baking parchment, let sponge cake cool down.

  5. 5

    Soak 2 sheets of gelatine in cold water. Puree 150 g berries and pass through a fine sieve. Chill approx. 1/3 of the puree. Separate 2 eggs, put the egg yolks in a cold place. Beat the egg whites with the whisks of the hand mixer until stiff, adding 50 g sugar.

  6. 6

    Mix the beaten egg white, puree and 1 tbsp. cassis liqueur. Squeeze out the gelatine, dissolve and mix with 4 tbsp. cassis mixture, stir into the remaining cassis mixture. Whip cream until stiff. Fold in about 1/4 of the cream.

  7. 7

    Set aside the cassis mousse.

  8. 8

    Roughly chop the chocolate and melt it over a warm water bath, let it cool down briefly. Stir the egg yolks into the chocolate, carefully fold in the cream.

  9. 9

    Cut out 8 circles (approx. 7.5 cm Ø) from the sponge cake and cut 8 strips (approx. 2.5 x 25 cm). Line 8 dessert rings (8 cm Ø) with sponge cake strips and circles. Spread the chocolate mousse evenly on the rings.

  10. 10

    Spread the rest of the berries on top. Pour in the cassis mousse and smooth it down. Chill for at least 2 hours.

  11. 11

    Soak 1 sheet of gelatine in cold water. Mix the rest of the berry puree, 1 tbsp. cassis liqueur and 1 tbsp. water. Squeeze out the gelatine, dissolve and mix with the Cassis mixture. Spread the surface of the tartlets with cassis jelly.

  12. 12

    Chill for about 15 minutes.

  13. 13

    Carefully loosen the edge of the tartlets with a knife. Press the tartlets out of the rings from below. Decorate with berries and white chocolate.

Nutrition Facts

KCAL
320 kcal
CARBS
32 g
FATS
17 g
PROTEINS
7 g