Even if you are the healthiest beaver around and are deep in the middle of a January detox, everyone deserves a sweet treat cheat occasionally don’t they?
This is the easiest and the best chocolate mousse recipe. It’s light and bubbly and makes that delicious little sigh as your spoon bursts through the bubbles. Dreamy. I usually whip up this mousse for dinner parties and serve it in little espresso cups, with some shortbread on the side.
But then I stumbled across some mini pastry cases and I thought these would make the perfect crib for my perfect chocolate mousse to rest it’s weary head in.
Adorned with smashed golden honeycomb crumbs which they wear like a little crown, these are the prettiest tarts you ever will see, a little like royalty. Yup, that was a little rhyme. That’s what chocolate mousse tarts wearing honeycomb crowns will do to you, they will make you want to rhyme. And sing. And smile. And try to stand on your head. But not at the same time. Or you will be sure to look like this:
Right, lets get cracking.
- 6 sweet pastry cases, or of course you can make you own, you industrious little bear you
- 140g dark chocolate
- 50g butter
- 3 large eggs, separated
- 3 tablespoon sugar
- Homemade honeycomb, as I've already shown you how to make it, or in emergencies I suppose you could use a couple of crunchy bars. Pop into a food bag and smash with a rolling pin.
- Pop your chopped up chocolate and butter together in a bowl and melt it. I prefer to do this in the microwave, but feel free to use a bain marie.
- Once its gorgeous and melted, add the egg yolks and give it a good stir.
- Pop your egg whites into a bowl and whisk until soft peaks form. I use my kenwood whisk for this, you could also use a handheld electric whisk or if you are feeling super muscly you can whisk by hand. I will be impressed.
- As soon as soft peaks form, add the sugar and then continue beating until it's stiff and glossy and looks shiny and pearly.
- Now dollop one spoon of the egg whites into the melted chocolate and give it a really good stir. Give it some welly! - doing this will help with the next step of folding the mixtures together.
- Now, tip the rest of the egg whites into the chocolate bowl and gently fold the two mixtures together. Gently, gently. You don't want to knock out all that gorgeous air you've just whipped into the egg whites. When you can't see speckles of white, stop.
- Scoop into your pastry cases - about 3 tablespoons per tart and pop to chill in the fridge for about 4 hours.
- These can be made a day ahead, so are perfect for dinner parties. Take them out of the fridge about 20 mins before you want to eat them and adorn with honeycomb crowns, serve with a dollop of clotted cream and serve only to people you really like.
A mouthful for you…go on, I know you want to….
This would be perfect served after my amazing tuna tartare dish, the perfect combination of healthy and a little bit naughty. Naughty and nice!