Chocolate Raspberry Tartelettes

Name: Chocolate Raspberry Tartelettes
Cook time: 50 min
Total time: 3 h 50 min
Yield: 8
Ingredients: 100 g Dark chocolate; 125 g Butter; 250 g Crunchy chocolate-mint muesli (e.g. from Kölln); 7-10 Tbsp Oil; 200 g Whipped cream; 200 g Whipped cream; 100 g Chocolate Mint bars; 125 g Raspberries; 2 stem(s) Mint; 1 TABLESPOON Cocoa; 1 large freezer bag

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Melted mint bars give the fine chocolate mousse a delicious aroma that goes perfectly with the fresh raspberries

COOK TIME
50 mins

TOTAL TIME
230 mins

Ingredients

Servings: 8

100 g Dark chocolate
125 g Butter
250 g Crunchy chocolate-mint muesli (e.g. from Kölln)
7-10 Tbsp Oil
200 g Whipped cream
200 g Whipped cream
100 g Chocolate Mint bars
125 g Raspberries
2 stem(s) Mint
1 TABLESPOON Cocoa
1 large freezer bag

Directions

1
Cut the chocolate into pieces. Melt butter and 30 g of chocolate in a hot water bath. Put the muesli in a freezer bag and crumble it coarsely with the dough roller. Mix muesli and butter mixture. Grease eight tartlet cups with lifting base (each approx. 10 cm Ø) with oil. Press the crumb mixture into them to form a firm base. Keep cold.
2
Heat 200 g cream. Melt the rest of the chocolate and mint bar in it. Pour into a bowl, cover and chill for about 2 hours.
3
Whip 200 g cream until stiff, chill. Whisk the chocolate mixture with the whisk of the mixer for about 2 minutes until creamy. Stir the whipped cream in streaks into the chocolate cream.
4
Remove the cake bases from the moulds. Spread the chocolate mousse in them and chill for about 30 minutes. Sort the raspberries. Wash the mint and pluck the leaves from the stems. Decorate the tartlettes with raspberries and mint and dust with cocoa.