The title of the recipe

Chocolate Mousse Tartlets

Introduction

These bite-sized Chocolate Mousse Tartlets are a decadent treat that combines rich dark chocolate with creamy mousse. Perfect for dinner parties, holidays, or any occasion when you want to impress your guests.

Ingredients:

• 1 1/2 sticks (12 tablespoons) unsalted butter, softened
• 3 cups confectioners' sugar
• 4 ounces high-quality dark chocolate (at least 70% cocoa), finely chopped
• 1 cup heavy cream
• 2 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

Make the Pastry Dough:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and salt.
3. Add the softened butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
4. Gradually pour in the ice-cold water while using a fork to mix until the dough comes together in a ball.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll Out the Dough:

1. On a lightly floured surface, roll out the chilled pastry dough to about 1/4 inch (6 mm) thickness.
2. Use a cookie cutter or the rim of a glass to cut out circles of dough. You should be able to get about 20-25 circles.

Blind Bake the Tarts:

1. Place the dough circles into a mini muffin tin, pressing them into the corners and up the sides of each cup.
2. Line each tart with parchment paper or aluminum foil, leaving some overhang around the edges for easy removal.
3. Fill the tarts with pie weights or dried beans to weigh down the pastry.
4. Bake for 15-20 minutes, then carefully remove the parchment paper or foil and continue baking for an additional 5-7 minutes until golden brown.

Make the Chocolate Mousse:

1. In a double boiler or a heatproof bowl set over simmering water, melt the chopped chocolate, stirring occasionally.
2. In another bowl, whip the heavy cream until stiff peaks form.
3. In a separate bowl, whisk together the egg yolks and vanilla extract.
4. Fold the whipped cream into the egg yolk mixture until well combined.

Assemble the Tartlets:

1. Allow the baked tarts to cool completely in the muffin tin.
2. Spoon a small amount of melted chocolate into each tart shell.
3. Top with a dollop of chocolate mousse and smooth out the top.

Tips:

• To ensure that your pastry dough stays cold, keep it refrigerated until you're ready to roll it out.
• If you don't have a double boiler, melt the chocolate in short intervals (30 seconds) in the microwave, stirring between each interval until smooth.
• Don't overbake the tart shells; they should be lightly golden brown.

Variations:

• Add a sprinkle of sea salt or chopped nuts to the top of each tartlet for extra texture and flavor.
• Use different types of chocolate or add flavorings like coffee, orange zest, or cinnamon to give your mousse a unique twist.