Chocolate Strawberry Tartlets
ifiGOURMET Provisions
24 Tarts
American
Dessert
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
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Handheld or Stand Mixer
Food Processor or Blender
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Mini Chocolate Filigrano Tartlet - Round
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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
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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.
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Fill your tart shells and refrigerate for 4 hours or until set and thoroughly cold.