Three chocolate tartlet made of :
– sweet pastry,
– dark chocolate mousse,
– milk chocolate mousse,
– white chocolate mousse.
Material used
– 2X Micro perforated silicone baking mat
– Silikomart 40 x15 Truffle sphere mould
Dark chocolate mousse
1 sheet of gelatine
40g milk 60g dark chocolate
90g cold liquid cream 30% MG
In a bowl of cold water, soften the gelatine sheet. Heat the milk in a saucepan. Remove from the heat and add the wrung-out and softened gelatine and mix. Pour over the melted dark chocolate. Add the 90g of whipped cream and stir gently. Pour into your silikomart. Place in the freezer.
Milk chocolate mousse
1 sheet of gelatine
40g milk 60g milk chocolate
90g cold liquid cream 30% MG
In a bowl of cold water, soften the gelatine sheet. Heat the milk in a saucepan. Remove from the heat and add the wrung-out and softened gelatine. Stir to combine. Pour over the melted milk chocolate. Add the 90g of whipped cream and stir gently. Pour into your silikomart mould. Place in the freezer.
White chocolate mousse
1 sheet of gelatine
40g milk 60g white chocolate
90g of cold liquid cream 30% MG
In a bowl of cold water, soften the gelatine sheet. Heat the milk in a saucepan. Remove from the heat and add the wrung-out and softened gelatine. Stir to combine. Pour over the melted white chocolate. Add the 90g of whipped cream and stir gently. Pour into your silikomart mould. Place in the freezer.
Sweet pastry
70 g soft butter
130 g flour
45 g icing sugar
1 pinch of salt
1 egg yolk
Mix all the ingredients together, roll out and chill. Roll out the dough thinly between 2 sheets of baking paper. Cut out the dough. Bake between two baking mats at 180° for about ten minutes. Leave to cool.
Use a white velvet spray on the still frozen white chocolate mousses.
Use brown velvet spray on frozen milk chocolate mousse.
For the dark chocolate icing
Dark chocolate icing
45 g sugar
45 g glucose
25 ml water
45 g dark chocolate
30 ml unsweetened condensed milk or cream
2 x 2g gelatine sheets
Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture thoroughly. Cover the still frozen dark chocolate mousses with the 35°C glaze.
