A refined selection of chocolate mousse, lemon tartlets, and raspberry financiers with sparkling garnishes.
# What you'll 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 - 0.75 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 - 2 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 - 0.35 cup almond flour
18 - 0.3 cup all-purpose flour
19 - 0.35 cup powdered sugar
20 - 2 egg whites
21 - 1 tsp vanilla extract
22 - 0.25 cup fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# Method:
01 - Melt dark chocolate in a double boiler or microwave, then let cool slightly. Beat egg yolks with half the sugar until pale, then stir in melted chocolate. Whip the heavy cream to soft peaks. In a separate bowl, beat egg whites with salt until foamy, gradually adding remaining sugar and whipping to stiff peaks. Gently fold whipped cream into chocolate mixture, then fold in egg whites. Spoon into small serving glasses and refrigerate for at least 2 hours.
02 - Combine flour, powdered sugar, and cold butter to create coarse crumbs. Add egg yolk and cold water, kneading until dough forms. Wrap and chill for 30 minutes. Roll dough, cut into circles, and press into mini tartlet molds. Prick bases with a fork and bake at 350°F for 12 minutes. Allow to cool. For the filling, whisk together egg, sugar, lemon zest, and lemon juice. Cook over low heat until thickened, then stir in butter. Fill cooled tart shells and chill until set.
03 - Brown the butter in a saucepan until golden and nutty, then let cool. Mix almond flour, all-purpose flour, and powdered sugar in a bowl. Stir in egg whites and vanilla extract, followed by the cooled browned butter. Divide the batter into mini muffin pans and press a raspberry into each. Bake at 350°F for 15 minutes and cool before removing from molds.
04 - Arrange one chocolate mousse, one lemon tartlet, and one raspberry financier on each serving plate. Garnish with edible gold dust or glitter, fresh mint leaves, and mixed berries for an elegant finish.
