A genuine, traditional French Chocolate Mousse uses egg whites and or egg yolks. Although I was in the mood for chocolate mousse tartlets, I wasn’t in the mood to go through all the steps in making this confection. Then I happened upon a Chocolate Mousse recipe from Alton Brown. There was no stopping me from creating a Chocolate Mousse Tartlet.
And, here they sit. My Chocolate Mousse Tartlets with Strawberry Garnish-
To make 24 tartlets, cut Alton’s recipe in half. One of Alton Brown’s ingredients for his mousse call for dark rum. Instead of rum, I used vanilla extract. And before whipping the cream to fold into the chocolate, I added 2 tablespoons of granulated sugar. I made the full recipe and had more than enough leftover to fill 4 dessert cups/glasses with mousse.
I used a 2 ½-inch fluted biscuit cutter-
Then gently pressed the dough into a 24 cup mini muffin pan-
Let them cool before removing from the pan-
Fill each shell with a tablespoon of mousse, garnish with ¼ pieces of strawberries and refrigerate for an hour before indulging. After an hour, cover what’s left and keep refrigerated.