Elegant dessert plate combining chocolate mousse, lemon tartlets, raspberry financiers, and sparkling garnishes.
# What You'll Need:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tablespoons granulated sugar
04 - 0.5 cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - 0.75 cup all-purpose flour
07 - 3.5 tablespoons unsalted butter, cold and cubed
08 - 2 tablespoons powdered sugar
09 - 1 egg yolk
10 - 1 tablespoon cold water
11 - Zest of 1 lemon
12 - 3.5 tablespoons fresh lemon juice
13 - 2.5 tablespoons granulated sugar
14 - 1 whole egg
15 - 1.5 tablespoons unsalted butter
→ Raspberry Financiers
16 - 4 tablespoons unsalted butter
17 - 0.4 cup almond flour
18 - 0.3 cup all-purpose flour
19 - 0.7 cup powdered sugar
20 - 2 egg whites
21 - 1 teaspoon vanilla extract
22 - 0.35 cup fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# How to Make It:
01 - Melt the chopped chocolate over a bain-marie or in the microwave and allow it to cool slightly. Beat egg yolks with half the sugar until pale, then stir in the melted chocolate. Whip the cream to soft peaks. In a separate bowl, beat egg whites with a pinch of salt until foamy, gradually adding the remaining sugar and continue beating until stiff peaks form. Gently fold the whipped cream into the chocolate mixture, then fold in the egg whites. Spoon the mousse into small glasses and chill for at least 2 hours.
02 - Combine flour, powdered sugar, and cold cubed butter, rubbing together until coarse crumbs form. Add the egg yolk and cold water, kneading until a dough forms. Chill the dough for 30 minutes. Roll out the dough, cut into circles, and press into mini tartlet molds. Prick the bases with a fork and bake at 350°F for 12 minutes. Let cool. For the filling, whisk the whole egg, granulated sugar, lemon zest, and lemon juice. Cook over low heat, stirring until thickened, then stir in the butter. Fill the cooled shells and refrigerate until set.
03 - Brown the butter in a saucepan until golden with a nutty aroma, then cool. In a bowl, mix almond flour, all-purpose flour, and powdered sugar. 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. Allow to cool.
04 - Arrange one portion each of chocolate mousse, lemon tartlet, and raspberry financier on individual plates. Garnish with edible gold dust or glitter, fresh mint leaves, and mixed berries for an elegant and sparkling presentation.
