Chocolate Mousse Tartlets

Chocolate Mousse Tartlets

Chocolate Mousse Tartlettes

Use the Chocolate Mousse recipe from Alton Brown to fill the tartlets.

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.  

Before making the mousse, Make the tartlets shells.

Tartlet Shells:


1 ½ cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoons (1 stick) chilled, unsalted butter, cut into small cubes
2 tablespoons vegetable shortening
2-5 tablespoons ice water


With food processor, pulse the flour, sugar and salt twice.  Add the butter and shortening. Pulse until the mixture resembles coarse crumbs. Add One tablespoon of ice water at a time, work in enough ice water just until the dough comes together, being careful not to over mix or add too much water.
Shape dough into a smooth round ball dough then flatten into a disk. Wrap dough in plastic wrap. Refrigerate for at least 30 minutes.

Preheat oven to 400°F

On a lightly floured surface, carefully roll out to approximately a 10-inch circle . Using a 2 ½-inch fluted biscuit cutter, cut out 24 circle re-rolling dough as needed.  Transfer the rounds to a 24 cup mini muffin pan, lightly pressing the dough into the cups.

Bake for 10 minutes.  Let cool before removing from pan.

I used a 2 ½-inch fluted biscuit cutter-

tartlette pastry

Then gently pressed the dough into a 24 cup mini muffin pan-

tartlette pastry dough

Let them cool before removing from the pan-

tartlette pastry

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.

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