Drunken mocha mousse tartlets

Drunken mocha mousse tartlets

Creamy, cold mocha mousse in a light and delicious pastry tart.

PREP TIME 40 minutes | COOK TIME 15 minutes + cooling & refrigeration | MAKES 24 | VEGETARIAN

INGREDIENTS

• 6 sheets shortcrust pastry
• ¼ cup brandy
• 2 tsp powdered gelatine
• ½ cup milk
• ½ tbsp instant coffee granules
• 75 g dark chocolate (85% cocoa)
• 2 egg yolks
• ¼ cup caster sugar
• ⅔ cup heavy cream
• ⅓ cup cocoa
• 125 g raspberries

You will need

• A 9cm round cutter
• 24 x 4cm mini fluted brioche pans

METHOD

PREHEAT oven to 180°C. Grease 24 x 4cm fluted mini brioche tins.

USING the 9cm cutter, cut out 24 rounds from pastry sheets. Press pastry rounds into tins; prick bases with a fork.

BAKE pastry cases for 10 minutes or until golden; cool.

PLACE brandy in a small jug, sprinkle over gelatine, and place in a pot of simmering water, stir until gelatine dissolves. Cool for 5 minutes.

STIR milk and coffee together in a pot over medium-high heat until coffee dissolves and the mixture comes almost to the boil.

MELT chocolate in a heatproof bowl over a pot of simmering water (don’t let the water touch the base of the bowl).

WHISK egg yolks and sugar in a bowl with an electric mixer until mixture is light and frothy. Gradually whisk in hot coffee mixture. Return mixture to the pan; stir over low heat with a wooden spoon until mixture thickens and coats the back of the spoon (do not boil). Remove pan from heat, whisk in gelatine mixture, then melted chocolate; cool to room temperature.

BEAT cream in a bowl with an electric mixer until soft peaks form; fold cream into chocolate mixture. Fill pastry cases with mousse.

REFRIGERATE tartlets for 3 hours or overnight. Just before serving, dust tartlets with sifted cocoa then top with raspberries.

FOOD TEAM TIP: These could also be made in muffin pans and could be made the day before.

Print Recipe

Drunken mocha mousse tartlets

Prep Time: 40 minutes – Cooking Time: 15 minutes

Ingredients

• 6 sheets shortcrust pastry
• ¼ cup brandy
• 2 tsp powdered gelatine
• ½ cup milk
• ½ tbsp instant coffee granules
• 75 g dark chocolate (85% cocoa)
• 2 egg yolks
• ¼ cup caster sugar
• ⅔ cup heavy cream
• ⅓ cup cocoa
• 125 g raspberries
• You will need :
• A 9cm round cutter
• 24 x 4cm mini fluted brioche pans

Instructions

1

Preheat oven to 180°C. Grease 24 x 4cm fluted mini brioche tins.

2

Using the 9cm cutter, cut out 24 rounds from pastry sheets. Press pastry rounds into tins; prick bases with a fork.

3

Bake pastry cases for 10 minutes or until golden; cool.

4

Place brandy in a small jug, sprinkle over gelatine and place in a pot of simmering water, stir until gelatine dissolves. Cool for 5 minutes.

5

Stir milk and coffee together in a pot over medium-high heat until coffee dissolves and the mixture comes almost to the boil.

6

Melt chocolate in a heatproof bowl over a pot of simmering water (don’t let the water touch the base of the bowl).

7

Whisk egg yolks and sugar in a bowl with an electric mixer until mixture is light and frothy. Gradually whisk in hot coffee mixture. Return mixture to the pan; stir over low heat with a wooden spoon until mixture thickens and coats the back of the spoon (do not boil). Remove pan from heat, whisk in gelatine mixture, then melted chocolate; cool to room temperature.

8

Beat cream in a bowl with an electric mixer until soft peaks form; fold cream into chocolate mixture. Fill pastry cases with mousse.

9

Refrigerate tartlets for 3 hours or overnight. Just before serving, dust tartlets with sifted cocoa then top with raspberries.

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ALSO SEE: Passionfruit curd tartlets

Passionfruit curd tartlets

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