An elegant assortment featuring chocolate mousse, lemon tartlets, and raspberry financiers with vibrant flavors.
# Components:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 0.5 cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - 0.75 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 - 1/4 cup granulated sugar
14 - 1 whole egg
15 - 1.5 tbsp unsalted butter
→ Raspberry Financiers
16 - 4 tbsp unsalted butter
17 - 0.35 cup almond flour
18 - 0.3 cup all-purpose flour
19 - 2/3 cup powdered sugar
20 - 2 egg whites
21 - 1 tsp vanilla extract
22 - 0.25 cup fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# Directions:
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 blend in melted chocolate. Whip heavy cream to soft peaks. In a separate bowl, beat egg whites with a pinch of salt until foamy, gradually adding remaining sugar until stiff peaks form. Fold whipped cream into chocolate mixture gently, then incorporate egg whites. Divide into small glasses and refrigerate for at least 2 hours.
02 - Combine flour, powdered sugar, and cold butter to form coarse crumbs. Add egg yolk and cold water, kneading until a dough forms. Chill dough for 30 minutes. Roll out dough and cut circles to fit mini tartlet molds. Prick bases with a fork and bake at 350°F for 12 minutes. Let cool. For the filling, whisk whole egg, sugar, lemon zest, and lemon juice. Cook over low heat, stirring until thickened, then stir in butter. Fill cooled tartlet shells and refrigerate until set.
03 - Brown butter in a saucepan until golden and fragrant, then cool. Mix almond flour, all-purpose flour, and powdered sugar in a bowl. Stir in egg whites and vanilla extract, followed by the cooled browned butter. Spoon batter into mini muffin pans and press a raspberry onto each. Bake at 350°F for 15 minutes. Cool completely.
04 - Arrange one portion each of chocolate mousse, lemon tartlet, and raspberry financier per serving plate. Garnish with edible gold dust, fresh mint leaves, and assorted berries for an elegant presentation.
