I am back in Canada and so happy to see my family! Even though I had a great trip in Asia, it's comforting to be with your loved ones. I am still tired today, trying to get back into my normal routine. It will be hectic because I still have to get ready for the holidays. I am still waiting for my children's gift lists and they have to get together to decorate the tree if they want Santa to come.
Before leaving for my vacation, I made these Salted Chocolate Mousse Tartlets and could not stop licking the bowl. It is the quickest mousse that I have ever made and one of the best. I like the fact that it does not contain eggs. If you have guests that are gluten-free you could serve the mousse in a wine glass just for them. It will look chic and they will appreciate the fact that you did not forget them. I did not add sugar in my mousse and added Amarula instead. It is delicious!
12 Tenderflake Tart Shells
100g Salt Chocolate, cut in small pieces
250 ml whipping cream
25 ml Amarula
1- Place the tart shells on a baking sheet.
2- Thaw at room temperature for 5 to 10 minutes.
3- Preheat oven to 375F.
4- Bake for 10 to 12 minutes until golden brown. Cool at room temperature.
5- In a large bowl melt the chocolate in the microwave for 45 to 60 seconds. Remove from the microwave and mix well to finish melting the chocolate. Let rest at room temperature.
6- In a medium bowl whip half the cream until soft peaks.
7- Fold the cream into the chocolate and mix gently. Add the Amarula and mix.
8- Distribute the mousse evenly into the tartlets.
9- In a medium bowl whip the remaining cream with 15 ml sugar until stiff peaks.
10- Decorate each tartlets with the cream and shred chocolate on top. Place in the refrigerator until ready to serve.