A refined selection of mousse, tartlets, and financiers garnished with fresh berries and edible gold dust.
# Components:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 1/2 cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - 3/4 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 - 4 tbsp fresh lemon juice
13 - 1.75 tbsp granulated sugar
14 - 1 large egg
15 - 1.5 tbsp unsalted butter
→ Raspberry Financiers
16 - 4 tbsp unsalted butter
17 - 1/3 cup almond flour
18 - 1/3 cup all-purpose flour
19 - 6 tbsp powdered sugar
20 - 2 large egg whites
21 - 1 tsp vanilla extract
22 - 1.75 oz fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# Method Steps:
01 - Melt dark chocolate over a double boiler or microwave and allow to cool slightly. Beat egg yolks with half the sugar until pale and creamy, then gently stir in melted chocolate. Whip heavy cream to soft peaks. In a separate bowl, beat egg whites with a pinch of salt until foamy, add remaining sugar, and whip to stiff peaks. Carefully fold whipped cream into the chocolate mixture followed by the beaten egg whites. Spoon into serving glasses and refrigerate for at least 2 hours.
02 - Combine all-purpose flour, powdered sugar, and cold cubed butter until mixture resembles coarse crumbs. Add egg yolk and cold water, kneading gently to form a dough. Chill dough for 30 minutes. Roll out dough, cut into circles, and press into mini tartlet molds. Prick bases with a fork and bake in a preheated oven at 350°F for 12 minutes. Remove and cool. For the filling, whisk together egg, granulated sugar, lemon zest, and lemon juice. Cook over low heat until thickened, then stir in butter. Fill cooled tartlet shells with the lemon curd and chill until set.
03 - Brown unsalted butter in a saucepan until golden and nutty, then allow to cool. In a bowl, mix almond flour, all-purpose flour, and powdered sugar. Stir in egg whites and vanilla extract, then incorporate cooled browned butter. Divide batter into mini muffin pans and press one raspberry into each portion. Bake at 350°F for 15 minutes. Remove from oven and cool completely.
04 - Place one chocolate mousse, one lemon tartlet, and one raspberry financier on each serving plate. Garnish with edible gold dust, fresh mint leaves, and mixed berries to create an elegant and festive presentation.
