Drunken mocha mousse tartlets – Food & Home Magazine
Indulge in these drunken mocha mousse tartlets, filled with creamy coffee and dark chocolate mousse, a splash of brandy and fresh raspberries.
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Cooking tools:
- Cookie cutter
- Brioche pan
- Oven
- Fork
- Pot
- Saucepan
- Mixing bowl
- Hand mixer
- Whisk
- Wooden spoon
- Pitcher
- Sifter
- Stove
- Refrigerator
Ingredients
- 6 sheets shortcrust pastry
- ¼ cup brandy
- 2 tsp powdered gelatine
- ½ cup milk
- ½ tbsp instant coffee granules
- 75 g dark chocolate (85% cocoa)
- 2 egg yolks
- ¼ cup caster sugar
- ⅔ cup heavy cream
- ⅓ cup cocoa
- 125 g raspberries
- ***You will need :
- A 9cm round cutter
- 24 x 4cm mini fluted brioche pans
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