Chocolate Mousse Raspberry Tart, Chocolate Truffle, Orange Sorbet, Mango
Servings: 5 people
Chocolate mousse
- 4 g Eggs separated
- 200 g Chocolate 70% cocoa
- 200 g Sweet cream
- 100 g Sugar
- 2 tbsp Water warm
Chocolate biscuit
- 3 g Eggs separated
- 65 g Flour
- 15 g Unsweetened cocoa
- 1 g Baking powder
- 1 Pc. Vanilla pod
- 0,5 Pc. Orange zest
Raspberry pulp
- 300 g Raspberry
- 15 g Sugar
Mango sauce
- 350 g Freshly diced mango
- 20 g Lime juice
- 20 ml Water
- 3 g Lime zest
Chocolate truffles
- 60 g Chocolate
- 60 ml Cream 30% fat
- 1 tsp Butter
- 0,5 tsp Cognac
- 2 tbsp Unsweetened cocoa
Orange sorbet
- 500 ml Freshly squeezed orange juice
- 20 ml Freshly squeezed lemon juice
- 150 ml Water
- 125 g Invert sugar
Chocolate mousse raspberry tart
- 10 Pc. Raspberries
- Powdered sugar
- Unsweetened cocoa
Chocolate biscuit
Beat the egg whites until stiff while drizzling in the sugar. Beat the egg yolks until frothy and stir in the cocoa. Scatter baking powder into the flour and sift over the egg yolks. Add the orange zest, vanilla pulp from the pod and stir again to a homogeneous mass. Fold the egg whites into the mass.
Pour the finished dough into a 20 x 30 cm baking pan and bake in the oven at 170 ° C for 30 minutes. Let the biscuit cool down.
Using a large knife, cut the biscuit lengthways in 2 halves 4 mm thick. Brush one side with raspberry pulp. From the half coated with raspberry pulp, cut out the base for the tart with a serving ring and leave it in the serving ring.
Chocolate mousse
Beat the egg whites with 50 g sugar until stiff. Let the sugar trickle in while stirring. Put something into the fridge. Whip the cream until stiff and put it in the refrigerator as well. Melt the chocolate carefully over the water bath.
In a large mixing bowl, whisk the egg yolks with 50 g sugar and 2 tablespoons warm water with a whisk. Mix the chocolate and egg yolks into a homogeneous mass and carefully stir in the cream. Finally fold in the egg whites. It is important that there is no more stirring.
Place two raspberries next to each other on the bottom and fill the mold up to the brim with the chocolate mousse, tablespoon at a time. Place the tartlets on a tray or board in the refrigerator and chill for at least 6 hours.
Chocolate mousse raspberry tart
Serving: 100g | Calories: 84kcal | Carbohydrates: 0.2g | Protein: 0.9g | Fat: 9g