Summary

Ingredients

For the ground:

• 120 g butter
• 120 g suar
• 3 egg (s), room temperature
• 120 grams flour
• 60 g bakin cocoa
• 2 teaspoons baking soda
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 30 ml milk

For the filling:

• 3 sheets gelatin
• Water, ice cold, to soak the gelatine
• 100 ml milk
• 2 egg yolks
• 25 g suar
• 100 g chocolate, white
• 100 g dark chocolate
• 300 ml cream

For the glaze: (Mirror Glaze)

• 8 sheets gelatin
• Water, ice cold, to soak the gelatine
• 180 ml cream
• 90 g lucose syrup
• 230 grams sugar
• 75 g bakin cocoa
• 100 ml water

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Instructions

1. This recipe starts with the filling. The first thing to do is to soak the gelatine in ice-cold water.
2. Then milk, egg yolk and sugar are placed in a bowl and whipped over a hot water bath until frothy until the mixture looks thick and frothy. It is important here that the bowl only comes into contact with the hot steam and not directly with the hot water.
3. Then there is the soaked and squeezed gelatin and it is dissolved. The mass can then be divided into 2 bowls.
4. The chocolate is melted and poured into one of the two bowls and mixed well with the egg mixture. If that is done, the cream is whipped and half of each is lifted under the chocolate egg mixture. These chocolate masses are filled into the silicone molds one after the other and placed in the freezer for at least 4 hours.
5. During this time, the bottom for the small cakes continues. To do this, butter and sugar are whipped creamy and then the eggs are added. The flour is mixed with the cocoa, the baking powder and the salt and added to the butter egg mixture alternately with the milk and briefly stirred in.
6. The dough can then be filled into a 30 x 25 cm form or a baking frame and baked at 180 ° C (top and bottom heat) for 20-25 minutes. If no more dough sticks to the stick sample after baking, the cake is ready and has to cool down completely.
7. When it has cooled down, the small bottoms can be cut out.
8. For the glaze, the gelatine is first soaked in ice-cold water.
9. The other ingredients for the mirror glaze are all put in a small saucepan and boiled for about 2 minutes at a medium temperature. Then the stove is switched off and the soaked and squeezed gelatine is added. The mass is passed through a fine sieve and covered directly with cling film so that no skin can develop.
10. When the glaze has reached approx. 37 ° C, i.e. body temperature, the small mousse tartlets can be removed from the mold and glazed. After 10 - 15 minutes the glaze is firm and the tartlets can be served frozen as ice tarts or thawed as mousse tarts.