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Decadent Chocolate-Dipped Strawberry Mousse Tartlets

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These decadent chocolate-dipped strawberry mousse tartlets combine silky strawberry mousse with a crisp bittersweet chocolate shell for a luxurious and easy homemade dessert.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour (or almond flour for gluten-free)
  • ¼ cup (30 g) powdered sugar
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1 ½ cups (225 g) fresh strawberries, hulled and chopped
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice, freshly squeezed
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp powdered gelatin (or agar-agar for vegetarian option), bloomed
  • 2 tbsp cold water (for gelatin bloom)
  • 6 oz (170 g) bittersweet chocolate, chopped
  • Optional: fresh strawberry halves or mint leaves for garnish

Instructions

  1. Make the Tartlet Shells: In a food processor, pulse flour, powdered sugar, and salt. Add cold cubed butter and pulse until coarse crumbs form. Add egg yolk and vanilla, pulse until dough starts to come together. Press dough into a disk, wrap, and chill 30 minutes.
  2. Preheat oven to 350°F (175°C). Roll dough to 1/8-inch thickness, cut circles slightly larger than tartlet pans, press into tins, prick bottoms with fork. Chill shells 10 minutes.
  3. Bake shells 15-18 minutes until golden. Cool completely on rack. If shells puff, press down gently while hot.
  4. Prepare Strawberry Mousse: Puree strawberries with sugar and lemon juice, strain seeds. Bloom gelatin in cold water 5 minutes, melt gently.
  5. Whip heavy cream with powdered sugar and vanilla to soft peaks. Fold in strawberry puree and melted gelatin gently. Chill mousse.
  6. Dip Tartlet Shells in Chocolate: Melt chocolate using double boiler or microwave. Dip inside of cooled shells halfway up in chocolate. Set on parchment at room temp or fridge 10 minutes.
  7. Assemble Tartlets: Fill chocolate-lined shells with chilled mousse. Garnish with strawberry halves or mint leaves. Chill assembled tartlets at least 1 hour before serving.

Notes

Keep butter cold for flaky crust. Whip cream to soft peaks and fold gently to keep mousse airy. Bloom gelatin properly to ensure mousse sets. Temper chocolate slightly for a crisp shell. Bake shells ahead and cool fully before dipping and filling. Chill tartlets at least 1 hour before serving. Store in airtight container in fridge up to 2 days; avoid freezing.

Nutrition

Keywords: chocolate, strawberry, mousse, tartlets, dessert, easy, homemade, gluten-free option, dairy-free option

Find it online: https://chrisfeasts.com/decadent-chocolate-dipped-strawberry-mousse-tartlets-recipe-easy-homemade-dessert-ideas/