Ingredients
Chocolate Mousse
- 100 g (3.5 oz) dark chocolate
- 130 ml (0.55 cups) whipping cream
Tart Shells
- 6 mini tart shells
Instructions
- Prepare the Chocolate: Chop the dark chocolate into small pieces to ensure it melts evenly and smoothly when heated.
- Heat the Cream: Gently warm the whipping cream in a saucepan over low heat until it is hot but not boiling, which is crucial to achieve the right texture without scorching the cream.
- Melt the Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute to soften the chocolate before stirring gently until you create a smooth, glossy ganache.
- Chill the Mixture: Allow the chocolate ganache to cool to room temperature, then refrigerate it for about 1 to 2 hours until it thickens to a mousse-like consistency suitable for filling tart shells.
- Fill the Tart Shells: Spoon or pipe the chilled chocolate mousse evenly into the 6 mini tart shells, smoothing the tops with the back of a spoon or an offset spatula for a neat finish.
- Set and Serve: Refrigerate the filled tartlets for an additional 30 minutes to set fully before serving. Optionally, garnish with fresh berries, a dusting of cocoa powder, or shaved chocolate for extra flair.
Notes
- Use good quality dark chocolate (at least 60% cocoa) for the richest flavor.
- Ensure the cream is whipped or heated just right to avoid a grainy texture in the mousse.
- Mini tart shells can be store-bought or homemade depending on your preference and time.
- For a lighter texture, you can whip the cream before folding it into melted chocolate once cooled slightly.
- Store tartlets in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
