Save An elegant dessert platter featuring a medley of miniature sweets—chocolate mousse, lemon tartlet, and raspberry financier—perfect for impressing guests with a sparkling array of flavors and textures.
I first served this dessert platter at a family gathering and everyone was amazed by the combination of textures and flavors in each bite.
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 Sharing this dessert platter created many happy family moments full of compliments and smiles.
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.
Nutritional Information (per serving)
Calories: 430, Total Fat: 27 g, Carbohydrates: 39 g, Protein: 7 g
Save This dessert platter combines elegance and variety in every bite making it a perfect end to any meal.
Recipe Questions & Answers
- → How do you achieve a smooth chocolate mousse?
Melt the dark chocolate gently and mix with whipped cream and carefully folded egg whites for an airy, velvety texture.
- → What is the best way to prepare lemon tartlet dough?
Combine flour, powdered sugar, and cold butter into crumbs, add egg yolk and cold water, then chill the dough before rolling and baking.
- → How are raspberry financiers made moist and tender?
Butter is browned to enhance flavor, then combined with almond and all-purpose flour and whipped egg whites before baking.
- → Can edible glitter be used safely as a garnish?
Yes, food-grade edible glitter adds a sparkling finish and is safe when used in moderation on plated desserts.
- → What are suitable pairings for this dessert platter?
Sweet sparkling wines like Moscato d’Asti complement the fruity and creamy elements perfectly.