Chocolate mousse tartlets

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Sift the icing sugar. Beat the small egg whites until stiff, pour in the icing sugar. Stir in lemon juice. Put the beaten egg whites in a freezer bag, cut off small corner and squirt flowers on baking paper. Leave to dry for about 4 hours, preferably overnight. Roughly chop the dark and white couverture and melt separately on a warm water bath. Soak 6 sheets of gelatine. Mix 3 egg yolks and 3 whole eggs with the whisk of the hand mixer for about 5 minutes until creamy. Whip 350 g whipped cream until stiff. Stir about half of the white couverture into the egg mixture.

2. 2

   Squeeze out the gelatine, melt in a saucepan over medium heat. Stir in 6 tablespoons of chocolate egg mixture. Stir the gelatine into the rest of the chocolate egg mixture. Whipped cream and the rest of the white couverture alternately stir into the mixture. Chill for at least 2 hours. For the dark chocolate mousse, soak 3 sheets of gelatine. Whip 400 g whipped cream until stiff. Beat 3 eggs and 2 egg yolks with the whisk of the hand mixer for about 5 minutes until creamy. Stir half of the chocolate into the egg mixture. Squeeze out the gelatine, dissolve and mix with 6 tablespoons of chocolate egg mass. Stir into the rest of the mixture. Alternately stir in whipped cream and the rest of the chocolate coating. Chill for at least 2 hours. Mix butter in flakes, sugar, flour and 1 egg with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Chill for about 30 minutes. Grease 6 tartlet cups (10 cm Ø). Roll out the dough 3-5 mm thin. Cut out circles (12-13 cm Ø) and line the moulds with them.

3. 3

   Stir into the rest of the mixture. Alternately stir in whipped cream and the rest of the chocolate coating. Chill for at least 2 hours. Mix butter in flakes, sugar, flour and 1 egg with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Chill for about 30 minutes. Grease 6 tartlet cups (10 cm Ø). Roll out the dough 3-5 mm thin. Cut out circles (12-13 cm Ø) and line the moulds with them. Cut off the protruding edge. Prick several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes, remove from oven. Knead the remaining dough again, roll out and cut out another 6 circles. After about 10 minutes, carefully remove the tartlets from the tin and let them cool on a cake rack. Line the tartlets with the circles and bake in the same way. Pour white chocolate mousse into a piping bag with star-shaped spout, squirt 8 small dots onto 6 tartelets and chill. Take the Tartelettes out of the oven, then carefully remove them from the mould and let them cool down. Pour dark chocolate mousse into a piping bag with star-shaped spout and proceed as with the white chocolate mousse. Decorate the tartelets with a cocktail cherry and a sugar flower

4. 4

   Cut off the protruding edge. Prick several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes, remove from oven. Knead the remaining dough again, roll out and cut out another 6 circles. After about 10 minutes, carefully remove the tartlets from the tin and let them cool on a cake rack. Line the tartlets with the circles and bake in the same way. Pour white chocolate mousse into a piping bag with star-shaped spout, squirt 8 small dots onto 6 tartelets and chill. Take the Tartelettes out of the oven, then carefully remove them from the mould and let them cool down. Pour dark chocolate mousse into a piping bag with star-shaped spout and proceed as with the white chocolate mousse. Decorate the tartelets with a cocktail cherry and a sugar flower

Nutrition Facts

KCAL
860 kcal

CARBS
67 g

FATS
59 g

PROTEINS
16 g