Chocolate Mousse Tarts
This recipe for Chocolate Mousse Tarts is sweet as! This decadent treat is easy to prepare, and even easier to eat – making it perfect for Easter. Get the kids to decorate them with their favourite Easter eggs.
Ingredients
- 250 grams dark chocolate
- 2 eggs, separated
- 1/4 cup caster sugar
- 1 cup cream
- 12 easter eggs
- 20 grams butter
- 250 grams dark chocolate
- 2 eggs, separated
- 1/4 cup caster sugar
- 1 cup cream
- 12 easter eggs
- 20 grams butter
- Step 1 of 7Place a heat-proof bowl over a pot of shallow, simmering water, ensuring the bowl does not touch the water. Add 150g of the chocolate to the bowl, stirring until completely melted and smooth.
- Step 2 of 7Place a spoonful of the melted chocolate into six paper muffin cases, spreading it around evenly to cover the sides and bottom. Place the cases into the fridge to set.
- Step 3 of 7Place a clean heat-proof bowl over a pot of shallow, simmering water again. Place the remaining chocolate and butter into the bowl, and mix until melted and smooth. Remove from the heat and cool for 15 minutes.
- Step 4 of 7In a separate bowl, whisk the egg yolks with the sugar until light and creamy. Fold through the cooled chocolate and butter mix.
- Step 5 of 7Remove the paper carefully from the chocolate case tarts and place them onto a flat plate or tray.
- Step 6 of 7Whisk the egg white until just stiff and fold through the chocolate mixture, then fold in the lightly whipped cream. Spoon the mixture evenly into the chocolate tart cases. Place back into the fridge for at least four hours or until firm.
- Step 7 of 7Decorate with your favourite colourful Easter eggs.
Method
- Step 1 of 7Place a heat-proof bowl over a pot of shallow, simmering water, ensuring the bowl does not touch the water. Add 150g of the chocolate to the bowl, stirring until completely melted and smooth.
- Step 2 of 7Place a spoonful of the melted chocolate into six paper muffin cases, spreading it around evenly to cover the sides and bottom. Place the cases into the fridge to set.
- Step 3 of 7Place a clean heat-proof bowl over a pot of shallow, simmering water again. Place the remaining chocolate and butter into the bowl, and mix until melted and smooth. Remove from the heat and cool for 15 minutes.
- Step 4 of 7In a separate bowl, whisk the egg yolks with the sugar until light and creamy. Fold through the cooled chocolate and butter mix.
- Step 5 of 7Remove the paper carefully from the chocolate case tarts and place them onto a flat plate or tray.
- Step 6 of 7Whisk the egg white until just stiff and fold through the chocolate mixture, then fold in the lightly whipped cream. Spoon the mixture evenly into the chocolate tart cases. Place back into the fridge for at least four hours or until firm.
- Step 7 of 7Decorate with your favourite colourful Easter eggs.
Nutrition per serving
2090 Kilojoules
Protein6 grams
Fat35 grams
Carbs41 grams
Sugars37 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 7Place a heat-proof bowl over a pot of shallow, simmering water, ensuring the bowl does not touch the water. Add 150g of the chocolate to the bowl, stirring until completely melted and smooth.
- Step 2 of 7Place a spoonful of the melted chocolate into six paper muffin cases, spreading it around evenly to cover the sides and bottom. Place the cases into the fridge to set.
- Step 3 of 7Place a clean heat-proof bowl over a pot of shallow, simmering water again. Place the remaining chocolate and butter into the bowl, and mix until melted and smooth. Remove from the heat and cool for 15 minutes.
- Step 4 of 7In a separate bowl, whisk the egg yolks with the sugar until light and creamy. Fold through the cooled chocolate and butter mix.
- Step 5 of 7Remove the paper carefully from the chocolate case tarts and place them onto a flat plate or tray.
- Step 6 of 7Whisk the egg white until just stiff and fold through the chocolate mixture, then fold in the lightly whipped cream. Spoon the mixture evenly into the chocolate tart cases. Place back into the fridge for at least four hours or until firm.
- Step 7 of 7Decorate with your favourite colourful Easter eggs.