Elegant platter combining chocolate mousse, lemon tartlets, and raspberry financiers with a sparkling finish.
# What You Need:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tbsp granulated sugar
04 - ½ cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - ¾ 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 - 3.5 tbsp granulated sugar
14 - 1 whole egg
15 - 1.5 tbsp unsalted butter
→ Raspberry Financiers
16 - 4 tbsp unsalted butter
17 - 3.5 tbsp almond flour
18 - 3 tbsp all-purpose flour
19 - 6 tbsp powdered sugar
20 - 2 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
# How to Make:
01 - Melt the chocolate using a bain-marie or microwave and allow it to cool slightly. Beat egg yolks with half the sugar until pale and incorporate the melted chocolate. Whip the cream to soft peaks. In another bowl, beat egg whites with salt until foamy, add the remaining sugar, and continue beating to stiff peaks. Gently fold the whipped cream into the chocolate mixture, then fold in the egg whites. Spoon into small serving glasses and refrigerate for at least 2 hours.
02 - Combine flour, powdered sugar, and cold cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, kneading gently until a dough forms. Chill the dough for 30 minutes. Roll out and cut into circles to line mini tartlet molds. Prick the bases with a fork and bake at 350°F (180°C) for 12 minutes. Let cool. For the filling, whisk the egg, sugar, lemon zest, and lemon juice, then cook over low heat until thickened. Stir in the butter, fill the tartlet shells, and chill until set.
03 - Brown the butter in a saucepan until golden and nutty; let cool. Mix almond flour, all-purpose flour, and powdered sugar in a bowl. Stir in egg whites and vanilla extract, then add the cooled browned butter. Divide the batter into mini muffin pans and press a raspberry into each portion. Bake at 350°F (180°C) for 15 minutes. Let cool.
04 - Place one portion each of chocolate mousse, lemon tartlet, and raspberry financier on individual plates. Garnish with edible gold dust, fresh mint leaves, and mixed berries to create a sparkling presentation.
