Elegant French dessert featuring chocolate mousse, zesty lemon tartlets, and delicate raspberry financiers.
# Components:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 1/2 cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - 3/4 cup all-purpose flour
07 - 3.5 tbsp unsalted butter, cold and cubed
08 - 3 tbsp powdered sugar
09 - 1 egg yolk
10 - 1 tbsp cold water
11 - Zest of 1 lemon
12 - 1/4 cup 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 - 1/3 cup almond flour
18 - 1/3 cup all-purpose flour
19 - 2/3 cup powdered sugar
20 - 2 egg whites
21 - 1 tsp vanilla extract
22 - 1/3 cup fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# Directions:
01 - Melt dark chocolate using a double boiler or microwave, then allow to cool slightly. Whisk egg yolks with half the sugar until pale and incorporate 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 and beating to stiff peaks. Gently fold whipped cream into the chocolate mixture, followed by the egg whites. Portion into small glasses and refrigerate for at least 2 hours.
02 - Combine flour, powdered sugar, and cold cubed butter to form coarse crumbs. Add egg yolk and cold water, kneading until dough forms. Chill for 30 minutes. Roll dough and cut circles; press into mini tartlet molds, then prick bases with a fork. Bake at 350°F (180°C) for 12 minutes and cool. For the filling, whisk whole egg, sugar, lemon zest, and lemon juice. Cook over low heat until thickened, then stir in butter. Fill cooled tartlet shells and refrigerate until set.
03 - Brown butter in a saucepan until golden and fragrant; cool. Mix almond flour, all-purpose flour, and powdered sugar. Stir in egg whites and vanilla extract, then incorporate cooled browned butter. Spoon batter into mini muffin pans and press one raspberry into each. Bake at 350°F (180°C) for 15 minutes and cool.
04 - Arrange one portion each of chocolate mousse, lemon tartlet, and raspberry financier on individual plates. Garnish with edible gold dust or glitter if desired, fresh mint leaves, and mixed berries to create a sparkling and elegant presentation.
