Sunday, 18 Nov 2018

Chocolate Mousse and Peanut Tartlets. Dessert Recipes

Chocolate Mousse and Peanut Tartlets

Spiced Chocolate Mousse 

Nutmeg, cloves and cinnamon – three spices which, together with cocoa and chocolate, call to mind the unforgettable flavour of Magenbrot, Swiss alpine gingerbread.

If you like Magenbrot, you’ll love this mousse!

Chocolate Mousse and Peanut Tartlets. Dessert Recipes - photo 1

Chocolate Mousse and Peanut Tartlets

Serves 3–4

Difficulty of Chocolate Mousse Recipe *

Preparation time for Chocolate Mousse: 10 minutes plus at least 1 hour cooling time

400 ml/1⅔ cups soya whipping cream

2½-3 (10 g/0.35 oz) sachets whipped cream stabiliser

60 g/2¼ oz vegan dark chocolate (45–55 % cocoa solids)

2 tsp lightly defatted cocoa powder

⅓ tsp ground nutmeg

⅔ tsp ground cloves

1 tsp ground cinnamon

1 large pinch salt

50 ml/¼ cup concentrated pear juice, or concentrated apple juice or maple syrup

100 g/3¾ oz vegan Magenbrot (optional, see tips)

Chocolate Mousse and Peanut Tartlets. Dessert Recipes - photo 2

Chocolate Mousse and Peanut Tartlets

Whip the cream with an electric hand mixer for 2 minutes. Sprinkle in the stabiliser and whip for another 2 minutes.

Slowly melt the chocolate over a bain-marie. Add the cocoa powder, spices, salt and concentrated pear juice, and mix to a smooth cream. Add 2 tablespoons of the whipped cream and mix until smooth. Carefully fold this cream into the remaining whipped cream to obtain a smooth, fluffy mousse. Refrigerate the mousse for at least 1 hour, although preferably for 2–3 hours.

Optionally, you can crumble some Magenbrot with your fingers and sprinkle it over the Chocolate Mousse.

Chocolate Mousse and Peanut Tartlets. Dessert Recipes - photo 3

Chocolate Mousse and Peanut Tartlets

Tips

It’s very important when following this Chocolate Mousse recipe to be extremely precise when measuring out the spices. Even small deviations can mean that the spices will either be overpowering or unnoticeable.

You may find vegan Magenbrot in some supermarkets and organic food shops, or online.

Peanut Tartlets 

If you love peanut and chocolate bars, you’ll adore these tartlets.

Makes 12-14

Difficulty *

Chocolate Mousse and Peanut Tartlets. Dessert Recipes - photo 4

Chocolate Mousse and Peanut Tartlets

Preparation time: 15 minutes plus 3 hours refrigeration time

For the peanut base:

75 g/6 tbsp refined coconut oil

150 g/10 tbsp peanut butter or 130 g/9 tbsp peanut butter plus 20 g/1½ tbsp coconut oil

100 g/generous ¾ cup sifted icing sugar

The seeds from 1 vanilla pod

60 g/½ cup salted and roasted peanuts

¾ tsp salt

Chocolate Mousse and Peanut Tartlets. Dessert Recipes - photo 5

Chocolate Mousse and Peanut Tartlets

For the filling:

150 g/5 oz vegan dark chocolate (45–55 % cocoa solids)

50 g/¼ cup peanut butter

For the peanut base, combine the coconut oil with the peanut butter in a saucepan and place over a low heat until both ingredients are fully melted. Add the icing sugar, vanilla seeds, peanuts and salt, and stir until the sugar is completely dissolved.

Spread the peanut mixture evenly to a height of 1 cm/½ in in 12–14 paper or silicone cupcake cases. Place the cases on a tray and refrigerate for 1 hour. If you’re in a hurry, put them in the freezer for 30 minutes. Ideally, the peanut base shouldn’t be too firm for the next step, but slightly runny.

For the filling, slowly melt the chocolate and peanut butter over a bain-marie and stir to a smooth cream. Pour a layer of chocolate cream over the peanut base in each cupcake case.

Chocolate Mousse and Peanut Tartlets. Dessert Recipes - photo 6

Chocolate Mousse and Peanut Tartlets

If the base is still runny, drag a fork once or twice across the base through the layers to create a pretty pattern. This is purely decorative and isn’t a necessary step. Refrigerate for at least another 2 hours. The tart-lets can be served directly from the refrigerator.

Tip

These tartlets will freeze very well, and they can be thawed and enjoyed at will.

 

“Vegan Chocoholic. Cakes, Biscuits, Desserts and Quick Sweet Snacks”

Philip Hochuli

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