Drunken mocha mousse tartlets
Creamy, cold mocha mousse in a light and delicious pastry tart.
PREP TIME 40 minutes | COOK TIME 15 minutes + cooling & refrigeration | MAKES 24 | VEGETARIAN
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
METHOD
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.
FOOD TEAM TIP: These could also be made in muffin pans and could be made the day before.
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
FEATURE IMAGE : AREMEDIA
