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.
This dessert platter has become my go-to for impressing guests during special occasions, loved for its variety and elegance.
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 has always brought smiles to my family's gatherings, making celebrations even more memorable.
Notes
Pair with a sweet sparkling wine or Moscato dAsti for the perfect balance of flavors.
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.
Save This dessert platter combines elegance and variety effortlessly, making it a standout choice for any occasion.
Recipe FAQs
- → How do I achieve smooth chocolate mousse texture?
Melt the chocolate gently and fold whipped cream and beaten egg whites carefully to maintain airiness for a velvety mousse.
- → What’s the secret to crispy lemon tartlet crusts?
Use cold butter and chill the dough before rolling to create a tender, flaky crust that bakes crisp without shrinking.
- → Can I substitute raspberries in the financiers?
Yes, blueberries or blackberries work well and add a different fruity note while complementing the almond-flour base.
- → How to prevent lemon curd from curdling?
Cook the lemon mixture gently over low heat, stirring constantly until thickened to avoid separation and ensure smoothness.
- → What garnishes enhance the dessert platter’s presentation?
Fresh mint leaves, mixed berries, and optional edible gold dust or glitter add color, texture, and an elegant sparkle.