These decadent drunken mocha mousse tartlets are the kind of dessert that makes a dinner party feel instantly more special. Crisp shortcrust pastry cases are filled with a silky coffee and dark chocolate mousse, with a splash of brandy adding a grown-up twist. Finished with a dusting of cocoa and fresh raspberries, they’re elegant, indulgent and perfect for making ahead.
Drunken mocha mousse tartlets
Ingredients
- 6 sheets shortcrust pastry
- ¼ cup brandy
- 2 tsp powdered gelatine
- ½ cup milk
- ½ tbsp instant coffee granules
- 75 g dark chocolate (85% cocoa)
- 2 egg yolks
- ¼ cup caster sugar
- ⅔ cup heavy cream
- ⅓ cup cocoa
- 125 g raspberries
- You will need :
- A 9cm round cutter
- 24 x 4cm mini fluted brioche pans
Instructions
Preheat oven to 180°C. Grease 24 x 4cm fluted mini brioche tins.
Using the 9cm cutter, cut out 24 rounds from pastry sheets. Press pastry rounds into tins; prick bases with a fork.
Bake pastry cases for 10 minutes or until golden; cool.
Place brandy in a small jug, sprinkle over gelatine and place in a pot of simmering water, stir until gelatine dissolves. Cool for 5 minutes.
Stir milk and coffee together in a pot over medium-high heat until coffee dissolves and the mixture comes almost to the boil.
Melt chocolate in a heatproof bowl over a pot of simmering water (don’t let the water touch the base of the bowl).
Whisk egg yolks and sugar in a bowl with an electric mixer until mixture is light and frothy. Gradually whisk in hot coffee mixture. Return mixture to the pan; stir over low heat with a wooden spoon until mixture thickens and coats the back of the spoon (do not boil). Remove pan from heat, whisk in gelatine mixture, then melted chocolate; cool to room temperature.
Beat cream in a bowl with an electric mixer until soft peaks form; fold cream into chocolate mixture. Fill pastry cases with mousse.
Refrigerate tartlets for 3 hours or overnight. Just before serving, dust tartlets with sifted cocoa then top with raspberries.
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Also See: Passionfruit curd tartlets
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.