A sparkling selection of chocolate mousse, lemon tartlets, and raspberry financiers with fresh mint and berries.
# Components:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 1/2 cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - 3/4 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 - 1/4 cup fresh lemon juice
13 - 1/4 cup granulated sugar
14 - 1 egg
15 - 1.5 tbsp unsalted butter
→ Raspberry Financiers
16 - 1/4 cup unsalted butter
17 - 1/3 cup almond flour
18 - 1/3 cup all-purpose flour
19 - 2/3 cup powdered sugar
20 - 2 egg whites
21 - 1 tsp vanilla extract
22 - 1/3 cup fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# Method:
01 - Melt dark chocolate over a double boiler or microwave and allow to cool slightly. Beat egg yolks with half the sugar until pale, then fold in the melted chocolate. Whip heavy cream to soft peaks. In a separate bowl, beat egg whites with salt until foamy, gradually adding remaining sugar and beating to stiff peaks. Gently fold whipped cream into the chocolate mixture, then fold in the egg whites. Spoon into small glasses and refrigerate for at least 2 hours.
02 - Combine flour, powdered sugar, and cold butter until mixture resembles coarse crumbs. Add egg yolk and cold water, kneading to form dough. Chill for 30 minutes. Roll dough and cut circles to fit mini tartlet molds. Prick the bases and bake at 350°F for 12 minutes. Cool completely. For the filling, whisk egg, sugar, lemon zest, and juice, then cook over low heat until thickened. Remove from heat and stir in butter. Fill tart shells and chill until set.
03 - Brown butter in a saucepan until golden and nutty, then cool. Mix almond flour, all-purpose flour, and powdered sugar. Add egg whites, vanilla extract, and cooled browned butter, stirring to combine. Divide batter into mini muffin tins and press a raspberry into each. Bake at 350°F for 15 minutes. Allow to cool.
04 - Arrange one portion each of chocolate mousse, lemon tartlet, and raspberry financier on each serving plate. Garnish with edible gold dust, fresh mint leaves, and mixed berries for a festive presentation.
