A refined selection of chocolate mousse, lemon tartlet, and raspberry financier with vibrant garnishes.
# What you need:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 0.5 cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - 0.7 cup all-purpose flour
07 - 3.5 tbsp unsalted butter, cold and cubed
08 - 2 tbsp powdered sugar
09 - 1 egg yolk
10 - 1 tbsp cold water
11 - Zest of 1 lemon
12 - 4 tbsp fresh lemon juice
13 - 3.5 tbsp granulated sugar
14 - 1 egg
15 - 1.5 tbsp unsalted butter
→ Raspberry Financiers
16 - 4 tbsp unsalted butter
17 - 0.4 cup almond flour
18 - 0.3 cup all-purpose flour
19 - 0.6 cup powdered sugar
20 - 2 egg whites
21 - 1 tsp vanilla extract
22 - 0.4 cup fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# Directions:
01 - Melt the dark chocolate over a bain-marie or microwave, then allow to cool slightly. Beat egg yolks with half the sugar until pale and combine with melted chocolate. Whip the heavy cream to soft peaks. In a separate bowl, beat egg whites with salt until foamy, gradually adding remaining sugar until stiff peaks form. Gently fold whipped cream into the chocolate mixture, then fold in the egg whites. Divide into small glasses and chill for at least 2 hours.
02 - Combine flour, powdered sugar, and cold butter until crumbly. Add egg yolk and cold water, kneading gently until dough forms. Chill for 30 minutes. Roll out dough and cut into circles to fit mini tartlet molds. Prick bases with a fork and bake at 350°F for 12 minutes. Allow to cool. For the filling, whisk egg, sugar, lemon zest, and lemon juice, then cook gently over low heat until thickened. Stir in butter, fill cooled tart shells, and chill until set.
03 - Brown the butter over medium heat until golden and aromatic, then cool. In a bowl, combine almond flour, all-purpose flour, and powdered sugar. Mix in egg whites and vanilla extract, then fold in the cooled browned butter. Portion batter into mini muffin pans, placing a fresh raspberry on top of each. Bake at 350°F for 15 minutes and cool before removing from molds.
04 - Arrange one portion each of chocolate mousse, lemon tartlet, and raspberry financier on individual plates. Garnish with edible gold dust or glitter, fresh mint leaves, and mixed berries to create an elegant presentation.
