Save An elegant dessert platter featuring a medley of miniature sweets&mdashchocolate mousse, lemon tartlet, and raspberry financier&mdashperfect for impressing guests with a sparkling array of flavors and textures
This dessert platter has become a favorite at my gatherings; it never fails to impress guests with its elegance and deliciousness
Ingredients
- Chocolate Mousse: 100 g dark chocolate (70% cocoa), chopped , 2 large eggs , separated , 30 g granulated sugar , 120 ml heavy cream , Pinch of salt
- Lemon Tartlets: 100 g all-purpose flour , 50 g unsalted butter , cold and cubed , 25 g powdered sugar , 1 egg yolk , 1 tbsp cold water , Zest of 1 lemon , 60 ml fresh lemon juice , 50 g granulated sugar , 1 egg , 20 g unsalted butter
- Raspberry Financiers: 60 g unsalted butter , 50 g almond flour , 40 g all-purpose flour , 80 g powdered sugar , 2 egg whites , 1 tsp vanilla extract , 50 g fresh raspberries
- Garnishes: Edible gold dust or glitter (optional) , Fresh mint leaves , Mixed berries
Instructions
- Prepare the Chocolate Mousse:
- Melt the chocolate over a bain-marie or in the microwave. Cool slightly. Beat egg yolks with half the sugar until pale. Stir in melted chocolate. Whip cream to soft peaks. In a separate bowl, beat egg whites with salt until foamy, add remaining sugar, and beat to stiff peaks. Gently fold whipped cream into chocolate mixture, then fold in egg whites. Spoon into small glasses chill for at least 2 hours.
- Bake the Lemon Tartlets:
- Mix flour, powdered sugar, and butter to coarse crumbs. Add yolk and water knead until dough forms. Chill 30 min. Roll dough, cut circles, and press into mini tartlet molds. Prick bases and bake at 180°C (350°F) for 12 minutes. Cool. For filling, whisk egg, sugar, zest, and lemon juice. Cook over low heat until thickened. Stir in butter. Fill cooled shells chill until set.
- Make the Raspberry Financiers:
- Brown the butter until golden and nutty, then cool. Mix almond flour, all-purpose flour, and powdered sugar. Stir in egg whites and vanilla, then cooled butter. Divide batter into mini muffin pans; press a raspberry into each. Bake at 180°C (350°F) for 15 minutes. Cool.
- Assemble the Dessert Plate:
- Place one chocolate mousse, one lemon tartlet, and one raspberry financier on each plate. Garnish with gold dust, fresh mint, and mixed berries for a sparkling effect.
Save This dessert always brings smiles when shared with family and friends during celebrations
Notes
Pair with a sweet sparkling wine or Moscato dAsti
Required Tools
Mixing bowls, Hand mixer or whisk, Small tartlet molds, Mini muffin pan, Saucepan, Piping bag (optional)
Allergen Information
Contains: Eggs, dairy, wheat (gluten), almonds (nuts) Check chocolate and butter labels for possible traces of other allergens
Save This dessert platter is the perfect sweet ending to any meal, combining elegance with diverse flavors
Recipe FAQ
- → How is the chocolate mousse prepared?
Chocolate is melted and combined with beaten egg yolks and sugar, then folded carefully with whipped cream and stiff egg whites to achieve a light, airy texture.
- → What makes the lemon tartlets flavorful?
The tartlets feature a buttery crust filled with a smooth lemon curd made from fresh lemon juice, zest, sugar, and eggs, offering a tangy, refreshing contrast.
- → How do raspberry financiers get their texture?
Browned butter adds a nutty depth to almond and flour batter, baked into tender, moist mini cakes topped with fresh raspberries.
- → Can I substitute the raspberries with other fruits?
Yes, blueberries or blackberries can be used to vary flavors without compromising the delicate texture of the financiers.
- → What garnish enhances the platter’s presentation?
Edible gold dust, fresh mint leaves, and mixed fresh berries add sparkle and freshness, creating an elegant and inviting display.