Save 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 set always wows my family and friends during celebrations. The combination of creamy, tart, and nutty textures creates a memorable experience.
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.
Save My family lights up when I bring out this dessert platter during holidays making every moment truly special.
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 per serving
Save This platter brings elegance and delight in every bite perfectly capping off any special occasion.
Recipe Guide
- → How do I achieve a smooth texture for the chocolate mousse?
Melt the dark chocolate gently over a bain-marie and let it cool slightly before combining with whipped cream and beaten egg whites for a light, silky texture.
- → What is the best way to prepare the lemon tartlet dough?
Combine cold butter with flour and sugar to create coarse crumbs, then mix with egg yolk and water. Chill the dough before rolling it out to ensure crisp tartlet shells.
- → How can I prevent raspberry financiers from sticking to the pan?
Grease the mini muffin pan thoroughly or use silicone molds for easy removal and maintain the golden crust by monitoring baking time closely.
- → Can I use other berries instead of raspberries?
Yes, blueberries or blackberries work well as substitutes, offering different flavor profiles while maintaining the dessert’s balance.
- → What garnishes add a festive touch to this platter?
Edible gold dust or glitter, fresh mint leaves, and mixed berries enhance the visual appeal and add a sparkling, elegant finish.