Chocolate Mousse Tarts

These small Chocolate Mousse Tarts with candied orange are a delicious treat ideal to serve with afternoon tea or as a dessert… it is an inspirational Patisserie recipe !

Chocolate Mousse Tarts

First, here is the list of the different ingredients you will need to make the Chocolate Mousse Tarts that serves 8

For the Chocolate Pastry :

  • 125 g butter
  • 225 g plain flour
  • 25 g cocoa powder
  • 50 g caster sugar
  • 1 Egg

For the Chocolate Mousse :

  • 50 ml Milk
  • 200 g dark chocolate, broken into pieces
  • 250 g egg white ( approximately 7 egg whites)
  • 25 g sugar
  • 250 whipping cream

Now, here are the different steps you will need to follow, to make the Chocolate Mousse Tarts in 20 minutes + 30 chilling time

To make the chocolate pastry, first, pre-heat the oven to 180°C or 350°F. Rub the butter together with the flour and the cocoa powder. Stir in the sugar and add the egg. Bring the pastry dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.

Then, roll out the pastry and prick a few holes into it with a fork. Cut circles out using a cookie cutter and press them into a bun tray cups. Blind bake for 20 minutes until golden brown. Remove the pastry cases from the tray and allow to cool.

Now, to make the chocolate mousse, bring the milk to a boil, remove from the heat and add the chocolate. Once the chocolate has melted blend together with the milk. Whisk the egg whites until stiff peaks are formed. Add the sugar one tablespoon at a time and continue to whisk until the mixture is stiff and shiny.

After that, carefully fold the chocolate mixture into the egg white mixture. Whip the cream to form soft peaks, fold into the mixture and place the chocolate mousse into the refrigerator to firm up.

To finish

Melt 50 g dark chocolate in a bain-marie. Brush the baked pastry cases with, to keep the pastry crisp. Pipe in the chocolate mousse. top with some candied orange rind.

P.S. If you love these little Tarts, don’t hesitate to have a shot at my Chocolate Caramel Cupcakes !

Rum Babas

Rum Babas always seem to delight guests, and they are not difficult to make if you have any feeling at all for doughs and baking. Now, both the Babas and the Rum syrup should be lukewarm to really enjoy it.

Rum Babas

First here are the different ingredients you will need to make the Rum Babas that serves 8 

  • 1/2 lb flour and a wooden spoon
  • Three free range eggs
  • 2 oz butter, melted and cooled
  • 1/2 oz fresh yeast
  • 2 Tbsp granulated sugar
  • 1/8 tsp salt

For the Syrup

  • One orange and one lemon
  • one vanilla bean
  • 1 cup or 250 g granulated sugar
  • 2 cups or 1/2 litre water
  • 1/2 cup or 100 ml Rum

Now, here are the different steps you will need to follow to make the Rum Babas with 30 minutes preparation time, 1hour 30 minutes rest time and 20 minutes Cooking time

First, In a mixing bowl, put the flour in wells, add the eggs in the center then place in triangle the salt, the sugar and the yeast. These 3 ingredients must be separated. Scrape the vanilla pod and add the seeds to the mixing bowl. Start by Whisking for 8 minutes. Then, stir in the melted butter, cooled and knead until the dough comes off the bowl. This takes about 5 minutes.Then, stir in the rum and mix for 1 to 2 minutes more.

Cover the dough with a clean towel and let it rise at room temperature for one hour. It must double in size. Fold the dough until it becomes smooth. Garnish the buttered muoulds with dough until halfway up and place them on a baking sheet. Allow about one hour for the dough to rise again. The dough should arrive at the edge of the moulds.

Preheat your oven to 170 °C or 330 °F. Bake your Babas for about 20 minutes. Babas must be blond and easily unmolded. Unmount immediately on a grid.

For the syrup, put the sugar, the cut citrus fruits and the vanilla pod in a saucepan. Bring to a boil without caramelizing and add water. Bring back to the boil then switch off the heat and seeve. Add the rum.

Finally, dip your hot babas in a lukewarm syrup. Put the babas in the syrup for a few seconds, turn them over with a slotted spoon and check that they are well soaked. Drain on a rack. Sprinkle each drained baba with rum and serve, accompanied by whipped cream and some candied oranges.

Rum Babas

Original Chocolate Chip Cookies

These Original Chocolate Chip Cookies come from a recipe that I got from an old American lady. They are absolutely delicious and every time I make them, I get the Wouah factor !

American Cookies

First here is the list of the different ingredients you will need to make the Original Chocolate Chip Cookies that serves 6 to 8

  • 2 sticks or 200 g softened butter
  • 1/2 cup or 150 g granulated sugar
  • 1 cup or 200 g brown sugar
  • Two free range eggs
  • 2 tsp vanilla extract
  • 2 cups or 350 g flour
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • One cup or 200 g semisweet chocolate chips

Now, here are the few steps you will need to follow to make the Original Chocolate Chip Cookies with a preparation of 10 minutes and a cooking of 12 minutes

To start, preheat the oven to 350° F or 180°C. Then, in a large mixing bowl, cream together the butter, sugars, eggs and vanilla.

Then, in another bowl, mix together the flour, salt, baking powder and baking soda. Finally, combine the wet and dry ingredients. Stir in the chocolate chips.

When the batter is smooth, take an ice scoop and place golf ball sized dough portions 2 inches apart on a cookie sheet toped with waked paper.

Bake for 10 to 12 minutes or just until edges are light brown. Finally, let cool on a wire rack and then, serve as is or with some fresh fruits.