An elegant plate combining chocolate mousse, lemon tartlets, and raspberry financiers for a sparkling finish.
# What You'll Need:
→ 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 - 0.7 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 - 0.4 cup almond flour
18 - 3 tbsp all-purpose flour
19 - 6 tbsp 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
# How to make it:
01 - Melt the dark chocolate using a bain-marie or microwave and allow to cool slightly. Beat egg yolks with half the sugar until pale and thick, then fold in melted chocolate. Whip heavy cream to soft peaks. In a separate bowl, whisk egg whites with salt until foamy, gradually add remaining sugar, and beat until stiff peaks form. Gently fold whipped cream into the chocolate mixture followed by the egg whites. Portion into small glasses and chill for a minimum of two hours.
02 - Combine all-purpose flour, powdered sugar, and cold cubed butter until mixture resembles coarse crumbs. Add egg yolk and cold water, knead to form a dough. Refrigerate the dough for 30 minutes. Roll out and cut circles to fit mini tartlet molds, prick bases and bake at 350°F for 12 minutes. Allow to cool. For the filling, whisk whole egg, granulated sugar, lemon zest, and lemon juice; cook over low heat until thickened. Stir in butter, fill cooled tart shells, and refrigerate until set.
03 - Brown the butter on medium heat until golden and nutty, then cool. In a bowl, mix almond flour, all-purpose flour, and powdered sugar. Stir in egg whites and vanilla extract followed by the cooled browned butter. Distribute batter evenly into mini muffin pans, pressing a raspberry into each. Bake at 350°F for 15 minutes and cool completely.
04 - Arrange one portion of chocolate mousse, one lemon tartlet, and one raspberry financier per plate. Decorate with optional edible gold dust, fresh mint leaves, and assorted berries to enhance presentation.
