An elegant assortment featuring chocolate mousse, tartlets, and raspberry financiers with sparkling garnishes.
# Ingredient List:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 1/2 cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - 3/4 cup all-purpose flour
07 - 3.5 tbsp unsalted butter, cold and cubed
08 - 2 tbsp powdered sugar
09 - 1 egg yolk
10 - 1 tbsp cold water
11 - Zest of 1 lemon
12 - 4 tbsp fresh lemon juice
13 - 1/4 cup granulated sugar
14 - 1 whole egg
15 - 1.5 tbsp unsalted butter
→ Raspberry Financiers
16 - 1/4 cup unsalted butter
17 - 1/3 cup almond flour
18 - 3 tbsp all-purpose flour
19 - 2/3 cup powdered sugar
20 - 2 egg whites
21 - 1 tsp vanilla extract
22 - 1/3 cup fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# Steps:
01 - Melt dark chocolate over a bain-marie or in short bursts in the microwave; allow to cool slightly. Beat egg yolks with half the sugar until pale and thickened, then incorporate the melted chocolate. Whip heavy cream to soft peaks. In a separate bowl, beat egg whites with a pinch of salt until foamy, gradually adding remaining sugar and whipping to stiff peaks. Gently fold whipped cream into the chocolate mixture, followed by the egg whites. Transfer mousse into small glasses and refrigerate for at least 2 hours.
02 - Combine flour, powdered sugar, and cold cubed butter, mixing until crumbly. Add egg yolk and cold water, kneading until dough forms. Wrap and chill for 30 minutes. Roll dough to desired thickness, cut circles, and press into mini tartlet molds. Prick bases with a fork and bake at 350°F for 12 minutes, then cool. For filling, whisk whole egg, granulated sugar, lemon zest, and lemon juice. Cook over low heat until thickened, then stir in butter. Fill cooled tartlet shells with lemon cream and chill until set.
03 - Brown the unsalted butter in a saucepan until golden and fragrant; set aside to cool. In a bowl, combine almond flour, all-purpose flour, and powdered sugar. Stir in egg whites and vanilla extract, then fold in cooled browned butter. Divide batter evenly into mini muffin pans and press a raspberry into the center of each. Bake at 350°F for 15 minutes. Allow financiers to cool before removing from molds.
04 - Arrange one serving each of chocolate mousse, lemon tartlet, and raspberry financier on individual plates. Garnish with edible gold dust or glitter if desired, fresh mint leaves, and a selection of mixed berries to create a visually appealing presentation.
