The key element to this recipe is the texture of the mousse. It needs to be light and fluffy; be careful not to press out too many of the air bubbles while folding the mixture to ensure the best results.
Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease 24 x 4cm fluted mini brioche tins.
2.Using the 9cm cutter, cut 24 rounds from pastry sheets. Press pastry rounds into tins; prick bases with a fork. Bake tarts for 10 minutes or until pastry is golden; cool.
3.Place brandy in a small jug, sprinkle over gelatine; place in a small saucepan of simmering water, stir until gelatine dissolves. Cool 5 minutes.
4.Place milk and coffee in a small saucepan; stir, over medium-high heat, until coffee dissolves and mixture comes almost to the boil.
5.Melt chocolate; place chocolate in a heat-proof bowl over a pot of simmering water. Stir regularly until chocolate is completely melted.
6.Whisk egg yolks and sugar in a medium bowl with an electric mixer until mixture is light and frothy. Gradually whisk in hot coffee mixture. Return mixture to the pan; stir over low heat with a wooden spoon until mixture thickens and coats the back of the spoon (do not boil mixture). Remove pan from heat, whisk in gelatine mixture, then chocolate; cool to room temperature.
7.Meanwhile, whisk cream in a small bowl with an electric mixer until soft peaks form; fold cream into chocolate mixture. Fill pastry cases with mousse; refrigerate for 3 hours or overnight.
8.To serve, top each tartlet with a raspberry; dust with sifted cocoa.
You need a 9cm round cutter and 24 x 4cm fluted mini brioche pans. Buy a good-quality shortcrust pastry from delis, or make your own.
Note
