This month’s challenge from Sally’s Baking Addiction was to make chocolate mousse using her recipe. First of all, it was delicious. Thick and silky smooth. Definitely a keeper and sure to be a repeat offender.

Because I only needed to fill 20 tartlets I made a half recipe, but it made no difference, still a perfect mousse. It perfectly filled 20 mini tartlets.

Chocolate Mousse Half Recipe- Sally

INGREDIENTS

• 113g semi-sweet chocolate, finely chopped
• 80g (⅓ c) heavy cream
• 60g 2 large egg whites
• 50g (¼ c) granulated sugar
• ⅛ tsp cream of tartar
• pinch of salt

METHOD

1. Place chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
2. With a metal spoon or small silicone spatula, slowly stir until completely combined and chocolate has melted. Set aside to slightly cool.
3. Place egg whites, sugar, cream of tartar, and salt in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let the bowl touch the water.  Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. Heat to 160°F (71°C).
4. Pour hot mixture into the bowl of a stand mixer. Whip on high speed until stiff glossy peaks form, about 7 minutes.
5. Remove the bowl from the mixer and pour the chocolate ganache into the meringue and gently fold together with a silicone spatula until completely combined. 
6. Spoon or pipe the mousse into dessert dishes, ramekins, or jars. Refrigerate for at least 4 hours or up to 48 hours. After about an hour in the fridge, cover the mousse.
7. Top with whipped cream, chocolate curls, raspberries, and/or fresh mint to serve

Tart Shell

Makes 20 mini tartlets (2” diameter)

INGREDIENTS
• 100 g cold butter cut into small cubes
• 60 g icing sugar
• ½ tsp vanilla
• ¼ tsp salt
• 2 egg – 1 for the dough and the other 1 reserved for an egg wash
• 200 g all-purpose flour

METHOD

1. In a stand mixer mix butter with sugar
2. Add salt then vanilla
3. Add egg and mix until incorporated
4. Add flour and mix by hand like you are kneading bread until incorporated
5. Cover with plastic and refrigerate for 30 min
6. Pre-heat oven to 350⁰F
7. Butter tartlet pans, or use non-stick pans
8. Roll dough to about 1/8” thick
9. Cut dough into circles large enough to cover the sides and bottom of the rather pans
10. Lay over tart mold and press into all crevices
11. Roll top to cut off excess
12. Prick holes in bottom and sides of formed dough
13. Fill tarts with pastry weights. For mini tartlet pans I put beans in a cupcake paper. For large pans use crumpled parchment paper filled with beans. Remove 5 minutes before the end of the bake.
14. Paint edges of the tartlet with the egg wash.
15. Bake in preheated oven 350⁰ F (175⁰ C) for 15 min
16. Immediately remove from pans and cool on a wire rack