Chocolate mousse tartlets

Recipe from: 10/12/1995 12:00:00 AM
Ingredients 13
Servings 2


Serving Change
  • 500
    cake flour
  • 1
  • 125
    cold butter
  • 2
    extra-large eggs, lightly whisked
  • 15
    ice-cold water
  • little lemon juice
  • 5
    egg yolks
  • 360
    dark chocolate, broken into squares
  • 65
    hot water
  • 7
    egg whites
  • pinch salt


Preheat the oven to 200 ºC (400 ºF). Spray small muffin tins with non-stick spray. Combine the cake flour and salt in a mixing bowl. Grate in the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Mix the eggs, water and lemon juice and add small quantities of the mixture to the flour mixture to form a dough that is easy to roll. Shape the dough into a ball and wrap in plastic wrap. Chill for about 1 hour in the fridge before rolling out on a floured surface until 3 mm thick. Cut out circles with a 7 cm cookie cutter. Press into the muffin tins, prick holes in the bottom with a fork and bake for about 10 minutes or until baked through and lightly browned. Cool completely on a wire rack. Makes 18-20 shells. CHOCOLATE MOUSSE: Whisk egg yolks until blended. Melt the chocolate and hot water in the microwave or over boiling water. Stir occasionally. Add small quantities of the egg yolks, stirring well so the mixture remains smooth. Whisk the egg whites with a little salt until stiff peaks are formed and fold into the chocolate mixture. Chill until needed and until the mousse has set. Fill pastry shells with the mousse or spoon the mousse into a piping bag and pipe it into each shell. Makes enough filling for 40 shells.

Read more on: bake  |  dairy  |  microwave


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