Festive tartlets with chocolate mousse
Votes: 2
Time: 1 hour 25 minutes plus setting time
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This dessert will definitely appeal to chocolate lovers and romantic souls. White chocolate mousse in tulip-shaped chocolate cups sounds and looks incredibly sophisticated. You can surprise your guests with this unusual presentation or save this recipe for a romantic dinner or Valentine's Day treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
White chocolate mousse
- 225 g white chocolate, cut into pieces
- 2 tbsp (30 g) butter
- 1 and 1/4 cups milk
- 3 large egg yolks
- 3 tablespoons of sugar
- 2 tablespoons corn flour
- 2 teaspoons of powdered gelatin, diluted in 3 tablespoons of cold water
- 1 cup whipping cream (30-35%)
Chocolate tartlets
- 115 g dark chocolate, cut into pieces
- Raspberries or chocolate chips, for decoration
- Additionally: 8-10 small balloons
We recommend
Recipes with similar ingredients: eggs, cream, milk, white chocolate, dark chocolate, gelatin
Cooking the dish according to the recipe:
- White chocolate moussePlace the white chocolate and butter in a medium bowl and place a sieve on top. Heat the milk until it reaches a simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornflour.
- Gradually whisk the hot milk into the egg mixture, stirring as you go. Pour it back into the saucepan and, whisking, heat over medium heat until it reaches a glossy, thick consistency, about 4 minutes, then pour in the gelatin. Strain the mixture through a sieve and stir until the chocolate and butter are melted. Cool the chocolate mixture to room temperature.
Exit: 3 tbsp. - Whip the cream until soft peaks form and fold it into the chocolate mixture. Refrigerate the mousse until it's slightly firm but still soft, about 1 hour and 30 minutes.
- Chocolate tartletsInflate and tie the balloons. Wipe them with a slightly damp cloth and let them dry. Prepare a parchment-lined tray. Melt the chocolate in a metal bowl over a saucepan of simmering water, stirring gently. Remove the chocolate from the double boiler.
Dip the balls at an angle halfway into the chocolate, then lift and rotate them, repeating several times until they form a tulip-like shape. Shake off any excess chocolate and place the balls on a parchment-lined tray. Leave the balls in a cool place until the chocolate hardens. - Prick the balls with a pin and allow the air to escape slowly. Remove the balls from the chocolate cups and discard. Using a piping bag, fill the chocolate cups with mousse and decorate the tops with raspberries and/or chocolate shavings. Refrigerate until ready to serve.
Author of the recipe - Anna Olson is a pastry chef and television host.
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