An elegant dessert platter combining chocolate mousse, lemon tartlets, and raspberry financiers with fresh garnishes.
# 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 - 2 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 - 0.3 cup all-purpose flour
19 - 2/3 cup powdered sugar
20 - 2 egg whites
21 - 1 tsp vanilla extract
22 - 0.4 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 chopped dark chocolate over a bain-marie or in the microwave and let cool slightly. Beat egg yolks with half the granulated sugar until pale, then stir in the 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 whipping to stiff peaks. Gently fold whipped cream into the chocolate mixture, then carefully fold in the egg whites. Spoon the mousse into small glasses and chill 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 a dough forms. Chill dough for 30 minutes. Roll out dough and cut circles, pressing them into mini tartlet molds. Prick the bases and bake at 350°F (180°C) for 12 minutes. Let cool. For the filling, whisk together egg, granulated sugar, lemon zest, and lemon juice. Cook over low heat until thickened, then stir in butter. Fill cooled tartlet shells and chill until set.
03 - Brown unsalted butter until golden and nutty, then set aside to cool. Mix almond flour, all-purpose flour, and powdered sugar. Stir in egg whites and vanilla extract, then incorporate the cooled browned butter. Divide the batter into mini muffin pans and press one raspberry into each. Bake at 350°F (180°C) for 15 minutes. Cool before removing.
04 - Arrange one chocolate mousse, one lemon tartlet, and one raspberry financier on each serving plate. Garnish with optional edible gold dust or glitter, fresh mint leaves, and mixed berries for an elegant presentation.
