What better way to make the most of this time at home than by learning something new?! These Chocolate Mousse Tartlets were featured at the Palos Verdes Magazine Launch Party in January and were an absolute hit! Make them at home or join my next virtual cooking class to learn some tips and tricks, as well as how to alter this recipe to create your own delicious treats. They are even great altered to be GLUTEN-FREE!! Details below.
TARTLET SHELLS
Ingredients:
1 stick unsalted butter, melted
1/4 cup sugar
1 tsp pure vanilla extract
1 ¾ cups all-purpose flour (fluff and then measure ~ 9oz)
1/8 tsp Kosher salt
Directions:
- Preheat the oven to 350 degrees F.
- Mix all ingredients together in a bowl.
- Using a small cookie scoop (2 tsp size) or a teaspoon measuring spoon, scoop 2 tsp of dough into each cup of a mini-cupcake pan. (If using a regular cupcake sized pan, place 2 TBL dough in each cupcake cup.) Press dough flat inside pan with fingers.
- Bake for 8 minutes.
- Temporarily remove from oven and using a wooden dowel (or the back of a large wooden spoon or rolling pin handle), press into center of dough while slightly turning the dowel to shape the dough into tartlets.
- Return to oven and bake for an additional 10-16 minutes.
- Remove from oven and re-shape using the same method outlined above.
- Allow to cool slightly in pan but remove from pan when warm.
- Store in a sealed container at room temperature for 1 week or frozen for up to 2 months.
CHOCOLATE MOUSSE FILLING
Ingredients:
4 oz. milk chocolate
1 ½ oz. dark chocolate
1 tsp vanilla extract
1 stick cinnamon
1/8 tsp Kosher salt
1 & 1/3 cup heavy cream
½ cup powdered sugar
Directions:
- Add 1/3 cup cream and 1 cinnamon stick to small saucepan and simmer on low heat. Once bubbles start forming, remove from heat and set aside.
- Melt chocolate in microwave in a heat-proof bowl starting for 1 minute. Stir chocolate vigorously and return to microwave for an additional 30 seconds. Stir vigorously again and repeat these steps until chocolate is melted.
- Mix warmed cream into chocolate. Add vanilla and salt and set aside until it cools to room temperature.
- Beat 1 cup cream and ½ cup powdered sugar in large bowl to very stiff peaks.
- Fold whipped cream into chocolate mixture.
- Place mousse into pastry bag or Ziploc bag. Cut the corner of the bag and fill tartlets. Top with whipped cream (recipe below).
- Chill until set, about 6 hours. (Can be prepared days ahead, or frozen and thawed in refrigerator.) Enjoy!
WHIPPED CREAM
Ingredients:
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
Directions:
- Using the whisk attachment of an electric mixer, whip all ingredients together until they form stiff peaks.
