Chocolate Strawberry Tartlets
ifiGOURMET Provisions
24 Tarts
American
Dessert
4 Hours
These Chocolate Strawberry Tartlets are an elegant bite-sized dessert made with rich dark chocolate, creamy mascarpone mousse, a hint of espresso, and fresh strawberries. The smooth chocolate mascarpone filling pairs beautifully with the fresh fruit for a dessert that feels decadent without being overly complicated. Perfect for parties, celebrations, dessert tables, or an elevated at-home treat, these mini chocolate tartlets are an easy way to create a bakery-worthy chocolate and strawberry dessert.
Learn more recipes from Amanda Seamans on her blog StirTasteSmile and view delicious recipe videos here.
Ingredients
Equipment
- Handheld or Stand Mixer
- Food Processor or Blender
Tartshells
Mini Chocolate Filigrano Tartlet - Round
Chocolate Mousse
- 1 C / 8 fl oz Heavy Cream
- 1 C / 8 oz Santander 65% Dark Chocolate
- 1 ½ tsp Instant Espresso Powder
- 1 tsp Vanilla Extract
- 227 g / 8 oz Mascarpone Cheese, Room Temperature
- 1 C / 8 fl oz
- ½ C / 60 g Powdered Sugar
Directions
Chocolate Mousse
Place the dark chocolate in medium heat-safe bow.
Place 1 cup of heavy cream in a medium saucepan, bring to a simmer (do not boil) whisk in the instant espresso powder until fully dissolved.
Pour the espresso cream over the chocolate chips, add the salt and vanilla extract. Set for 5 minutes.
*After 5 minutes, whisk until the chocolate is melted and the mixture is homogenous.
Using a stand or hand-held mixer, beat the other 1 cup of heavy cream with ½ cup of powdered sugar until stiff peaks form, set aside.
Place the the mascarpone into the cooled down espresso chocolate mixture, using a stand or hand-held mixer until fully combined.
Fold the whipped cream into the chocolate mixture until fully combined. Do not over mix.
Assembly
Fill your tart shells and refrigerate for 4 hours or until set and thoroughly cold.