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Chocolate Mousse Tartlets Recipe

AvatarChefMickael JahanDifficultyBeginner

Portion size1 Serving
Prep Time30 minsBake Time25 minsTotal Time55 mins

Short Crust Pastry Recipe
 270 g Wheat flour
 100 g Icing sugar
 100 g Unsalted butter
 100 g Whole eggs
 1 g Sea salt
Dark Chocolate Mousse
 250 g Dark chocolate
 260 g Double cream
 1 g Vanilla extract
 200 g Double cream (for whipping)

Short Crust Pastry
1

Mix flour, salt, sugar & butter using the paddle tool then add eggs to it to form a paste
Stop mixing as soon as possible to avoid working out the dough too much

2

Remove from mixing bowl and place flat on cling film, wrap up well and store in the fridge to cool down

3

Once cold, roll out the dough to 2mm thickness (maximum), line up your tartlets rings / foils making sure that the dough stays where you place it. Place a couple of layers of cling film and fill up the tartlets to the rim with "beans / rice"

4

Bake at 180 degrees for 20 minutes including the "beans / rice", then another 5 minutes without the "beans / rice" to make sure that the pastry is well baked and coloured all over
Set aside to cool down

Dark Chocolate Mousse
5

Melt dark chocolate in a Bain-Marie, set aside to cool down a bit

6

Boil your double cream and pour immediately on the chocolate in 3 steps (make sure you stir constantly with a spatula to avoid burning the chocolate)
Once the cream is fully absorbed, add vanilla extract
Set aside to cool down

7

One your chocolate ganache is cold but still runny start whipping the left over double cream, add you chocolate ganache to it and whip until you get the perfect consistency
The mousse should be pipe-able and soft but not runny
Fill up your tartlets, add toppings of your choice and refrigerate before consumption

8

Always take your Chocolate Mousse Tartlets out of the fridge 20 to 30 minutes before eating them to optimise the experience 🙂

Ingredients

Short Crust Pastry Recipe
 270 g Wheat flour
 100 g Icing sugar
 100 g Unsalted butter
 100 g Whole eggs
 1 g Sea salt
Dark Chocolate Mousse
 250 g Dark chocolate
 260 g Double cream
 1 g Vanilla extract
 200 g Double cream (for whipping)

Directions

Short Crust Pastry
1

Mix flour, salt, sugar & butter using the paddle tool then add eggs to it to form a paste
Stop mixing as soon as possible to avoid working out the dough too much

2

Remove from mixing bowl and place flat on cling film, wrap up well and store in the fridge to cool down

3

Once cold, roll out the dough to 2mm thickness (maximum), line up your tartlets rings / foils making sure that the dough stays where you place it. Place a couple of layers of cling film and fill up the tartlets to the rim with "beans / rice"

4

Bake at 180 degrees for 20 minutes including the "beans / rice", then another 5 minutes without the "beans / rice" to make sure that the pastry is well baked and coloured all over
Set aside to cool down

Dark Chocolate Mousse
5

Melt dark chocolate in a Bain-Marie, set aside to cool down a bit

6

Boil your double cream and pour immediately on the chocolate in 3 steps (make sure you stir constantly with a spatula to avoid burning the chocolate)
Once the cream is fully absorbed, add vanilla extract
Set aside to cool down

7

One your chocolate ganache is cold but still runny start whipping the left over double cream, add you chocolate ganache to it and whip until you get the perfect consistency
The mousse should be pipe-able and soft but not runny
Fill up your tartlets, add toppings of your choice and refrigerate before consumption

8

Always take your Chocolate Mousse Tartlets out of the fridge 20 to 30 minutes before eating them to optimise the experience 🙂

Chocolate Mousse Tartlets