Chocolate tartlets
4 servings
30 minutes
Chocolate tartlets are an exquisite treat of French cuisine, combining a crispy biscuit base and a delicate chocolate cream. The history of this dessert dates back centuries when European pastry chefs began experimenting with cocoa brought from the New World. The rich flavor of cocoa, complemented by light notes of vanilla and an airy texture, makes the tartlets perfect for festive occasions. They can be served as a standalone dessert or garnished with berries and nuts for added aroma. The tenderness of chocolate and the lightness of the mousse give them a special charm, while the combination of sweetness and slight bitterness of cocoa makes them unforgettable.
1
Prepare a chocolate biscuit layer.
2
Dissolve gelatin in 60 ml of cold water.
- Gelatin: 15 g
- Water: 60 ml
3
Mix 100 ml of sugar, cocoa, a pinch of salt, then pour in milk. Place on medium heat and cook, stirring constantly, until the sugar dissolves and the mixture boils. Cook for 5 minutes, then add hot water.
- Sugar: 200 g
- Cocoa powder: 100 g
- Salt: pinch
- Milk: 200 ml
4
Add 45 ml of chocolate mixture to the well-beaten egg yolks. Pour the mixture into the chocolate. Cook, stirring constantly, until the mixture thickens.
- Chicken egg: 4 pieces
- Cocoa powder: 100 g
5
Mix gelatin and vanilla. Cool and add whipped egg whites.
- Gelatin: 15 g
- Vanilla: 5 g
- Chicken egg: 4 pieces
6
Mix with 100 ml of sugar until it dissolves. Serve on pieces of chocolate biscuit.
- Sugar: 200 g
