Pin this An elegant dessert platter featuring a medley of miniature sweets—chocolate mousse, lemon tartlet, and raspberry financier—perfect for impressing guests with a sparkling array of flavors and textures.
This dessert platter quickly became my go-to choice for celebrations because it combines multiple flavors and impresses guests effortlessly.
Ingredients
- Chocolate Mousse: 100 g dark chocolate (70% cocoa), chopped, 2 large eggs, separated, 30 g granulated sugar, 120 ml heavy cream, Pinch of salt
- Lemon Tartlets: 100 g all-purpose flour, 50 g unsalted butter, cold and cubed, 25 g powdered sugar, 1 egg yolk, 1 tbsp cold water, Zest of 1 lemon, 60 ml fresh lemon juice, 50 g granulated sugar, 1 egg, 20 g unsalted butter
- Raspberry Financiers: 60 g unsalted butter, 50 g almond flour, 40 g all-purpose flour, 80 g powdered sugar, 2 egg whites, 1 tsp vanilla extract, 50 g fresh raspberries
- Garnishes: Edible gold dust or glitter (optional), Fresh mint leaves, Mixed berries
Instructions
- Prepare the Chocolate Mousse:
- Melt the chocolate over a bain-marie or in the microwave. Cool slightly. Beat egg yolks with half the sugar until pale. Stir in melted chocolate. Whip cream to soft peaks. In a separate bowl, beat egg whites with salt until foamy, add remaining sugar, and beat to stiff peaks. Gently fold whipped cream into chocolate mixture, then fold in egg whites. Spoon into small glasses chill for at least 2 hours.
- Bake the Lemon Tartlets:
- Mix flour, powdered sugar, and butter to coarse crumbs. Add yolk and water knead until dough forms. Chill 30 min. Roll dough, cut circles, and press into mini tartlet molds. Prick bases and bake at 180°C (350°F) for 12 minutes. Cool. For filling, whisk egg, sugar, zest, and lemon juice. Cook over low heat until thickened. Stir in butter. Fill cooled shells chill until set.
- Make the Raspberry Financiers:
- Brown the butter until golden and nutty, then cool. Mix almond flour, all-purpose flour, and powdered sugar. Stir in egg whites and vanilla, then cooled butter. Divide batter into mini muffin pans press a raspberry into each. Bake at 180°C (350°F) for 15 minutes. Cool.
- Assemble the Dessert Plate:
- Place one chocolate mousse, one lemon tartlet, and one raspberry financier on each plate. Garnish with gold dust, fresh mint, and mixed berries for a sparkling effect.
Pin this This dessert always brings the family together around the table for a sweet ending to our celebrations.
Required Tools
Mixing bowls, Hand mixer or whisk, Small tartlet molds, Mini muffin pan, Saucepan, Piping bag (optional)
Allergen Information
Contains: Eggs, dairy, wheat (gluten), almonds (nuts). Check chocolate and butter labels for possible traces of other allergens.
Nutritional Information
Calories: 430, Total Fat: 27 g, Carbohydrates: 39 g, Protein: 7 g
Pin this Serve this dessert platter chilled for an elegant finish to any meal.
Recipe FAQs
- → What is the best way to fold egg whites into the mousse?
Gently fold the whipped egg whites into the chocolate mixture with a spatula, using slow, sweeping motions to maintain the airy texture.
- → Can I substitute almonds in the financiers?
Yes, you can replace almond flour with hazelnut flour or ground pistachios for a different nutty flavor.
- → How do I ensure the lemon tartlet crust is crisp?
Chilling the dough before baking and pricking the tartlet bases helps prevent shrinking and promotes a crisp crust.
- → What alternative garnishes suit this dessert platter?
Fresh berries like blueberries or blackberries, edible glitter, and mint leaves enhance the visual appeal and freshness.
- → Is it possible to prepare components in advance?
Yes, the mousse should be chilled for at least 2 hours, and tartlets and financiers can be baked a day ahead and stored airtight.