Raspberry and chocolate tartlets

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Melt butter and 30 g of chocolate over a warm water bath. Put the muesli in a freezer bag and crumble it coarsely with a rolling pin. Mix the butter and chocolate mixture and, except for 2 tbsp. for garnishing, mix the crumbs well. Brush 8 tartlet cups with lift-off base (approx. 10 cm Ø) with oil. Spread the crumb mixture evenly and press it down to a firm base. Chill for at least 30 minutes.

2. 2

   Heat 200 g cream. Melt the remaining chocolate in it while stirring. Add the peppermint liqueur, pour into a mixing bowl, cover and chill for about 1 hour.

3. 3

   Whip 200 g cream with the whisks of the hand mixer until stiff and chill. Mix the chocolate mixture with the whisk of the hand mixer for about 2 minutes until creamy. Carefully stir the whipped cream into the chocolate mixture.

4. 4

   Remove the Tartelett bottoms from the moulds. Spread the chocolate mousse evenly in the moulds and chill for approx. 30 minutes. Select the raspberries. Wash the mint, shake dry and pluck the leaves from the stalks.

5. 5

   Decorate tartelettes with raspberries, mint and remaining muesli crumbs and dust with cocoa powder.

Nutrition Facts

KCAL
560 kcal

CARBS
35 g

FATS
43 g

PROTEINS
6 g