Chocolate mousse tartlets

Recipe from: 4/17/2003 12:00:00 AM
Ingredients 14
Servings 18
Time

Ingredients

  • CRUST
  • 400
    g
    (1 roll) frozen puff pastry, defrosted
  • 1
    egg, whisked
  • 10
    ml
    cinnamon sugar
  • 3
    ml
    mixed spice
  • 1
    lemon, finely grated rind
  • MOUSSE FILLING
  • 160
    g
    dark chocolate, broken into squares
  • 125
    ml
    cream
  • 30
    ml
    butter
  • 50
    ml
    cocoa powder
  • 30
    ml
    castor sugar
  • 250
    ml
    cream, chilled
  • chocolate curls and berries to serve
 

Method

 
Preheat oven to 200 °C and grease the outside of small dariole moulds with non-stick spray.
Roll out the puff pastry until slightly thinner, brush with the whisked egg and sprinkle with the cinnamon sugar, mixed spice and finely grated lemon rind.
Roll up again and cut into 2 cm slices.
Chill for 2 hours.
Roll out the slices once more and cover each of the moulds with a piece of dough.
Bake for 10 to 15 minutes or until done and golden brown.
Cool before carefully removing from the moulds.
Heat the chocolate and 125 ml cream in the microwave oven at 100 percent power for 30 seconds, stirring occasionally until the chocolate has melted.
Stir in the butter, cocoa powder and castor sugar and leave to cool.
Whip the 250 ml cream until stiff and fold in.
Leave to cool until set.
Spoon 2 large spoonfuls of the mousse into each tartlet shell just before serving and decorate each.
 

Read more on: bake  |  dairy
 

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