Milk chocolate tartlets with white chocolate mousse and rose petals

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Roughly chop the white couverture and melt in a bowl over a warm water bath. Remove the bowl from the water bath and let it cool off lukewarm. Whip cream until stiff. Fold kirsch and cream in portions under the chocolate coating and chill for about 1 hour.

2. 2

   Coarsely chop the whole milk couverture. Melt butter and chocolate in a bowl over a warm water bath. Chop 50 g of dark chocolate couverture finely. Mix sugar, eggs, salt and flour in a bowl, stir in chocolate butter.

3. 3

   Fold in chopped chocolate.

4. 4

   Grease 6 hollows of a muffin tray and sprinkle with sugar. Pour in the dough and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes.

5. 5

   Coarsely chop 30-50 g dark chocolate and melt in a bowl over a warm water bath. Using a thick brush, paint 1 thick chocolate brushstroke on each of 6 plates and place in a cool place. Sort raspberries and cut some in half.

6. 6

   Remove the rose petals from the flower and cut them into small pieces. Take the muffins out of the oven, remove them from the muffin cases and let them cool down a little. Cut off thick dumplings from the mousse and arrange with the tartlets on the prepared plates.

7. 7

   Decorate with raspberries, icing sugar and rose petals.

Nutrition Facts

KCAL
530 kcal

CARBS
43 g

FATS
35 g

PROTEINS
8 g