Chocolate mousse tartlets

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Warm the cream in a pot, remove the pot from the heat. Add the chocolate and dissolve while stirring. Pour into a mixing bowl. Let it cool down for about 3 hours, then put it in a cool place for about 1 hour

2. 2

   Separate eggs for the floor. Place the egg whites, vanilla sugar and salt in a mixing bowl and beat until stiff with the whisks of the hand mixer. Let the sugar trickle in. Add egg yolk and stir in

3. 3

   Mix flour, baking powder, starch and 25 g cocoa. Sift portions of the mixture onto the egg mixture and fold in carefully. Pour the mixture onto a baking tray lined with baking paper, smooth it down and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes

4. 4

   Remove from the oven and let it rest on a cake rack for about 3 minutes. Turn out the sponge cake plate onto the cake rack, remove the baking paper, let the sponge cool down

5. 5

   Sprinkle the soil evenly with liqueur. Stir the jam until smooth. Spread the base evenly with the jam. Leave to stand for approx. 2 hours. Cut out approx. 12 circles (dessert ring, approx. 8 cm Ø) from the sponge cake platter, close together. Clean the dessert ring with hot water from time to time. Use the rest of the sponge cake for other purposes

6. 6

   Briefly whip the chocolate cream with the whisk of the hand mixer. Pour portion by portion into a piping bag with perforated spout (approx. 14 mm Ø). Spray evenly small tuffs onto the tartlets. Pull the tuffs away slightly towards the top so that peaks appear. Chill for about 30 minutes. Dust with 1-2 tbsp. cocoa, arrange on a plate. Possibly with mint leaves

7. 7

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
490 kcal

CARBS
51 g

FATS
26 g

PROTEINS
8 g