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🍰 Ice Cream Mousse Tartlets with Chocolate Glaze

523 kcal · 65 min · 4 servings

Ingredients

• 120 g Butter
• 120 g Sugar
• 3 Egg(s) (room temperature)
• 120 g Flour
• 60 g Cocoa powder
• 2 tsp Baking powder
• 1 Pinch(es) Salt
• 1 Packet Vanilla sugar
• 30 ml Milk
• 3 Sheets Gelatin
• Water (ice cold, for soaking the gelatin)
• 100 ml Milk
• 2 Egg yolks
• 25 g Sugar
• 100 g Chocolate (white)
• 100 g Dark chocolate
• 300 ml Cream
• 8 Sheets Gelatin
• Water (ice cold, for soaking the gelatin)
• 180 ml Cream
• 90 g Glucose syrup
• 230 g Sugar
• 75 g Cocoa powder
• 100 ml Water

Instructions

1. 1. Place the gelatin sheets for the mousse filling in a bowl of ice-cold water.
2. 2. Mix milk, egg yolks, and sugar in a heatproof bowl.
3. 3. Place the bowl over a pot of hot water, ensuring it does not touch the water directly.
4. 4. Whisk the mixture with a whisk until it becomes thick and frothy.
5. 5. Squeeze the soaked gelatin well.
6. 6. Stir the gelatin into the warm egg mixture until it has completely dissolved.
7. 7. Divide the egg mixture into two equal bowls.
8. 8. Melt the chocolate and stir it into the first bowl.
9. 9. Melt the second amount of chocolate and stir it into the second bowl.
10. 10. Whip the cream until stiff.
11. 11. Gently fold half of the whipped cream into the first chocolate mixture.
12. 12. Fold the remaining cream into the second chocolate mixture.
13. 13. Fill the mousse mixtures into the silicone molds.
14. 14. Place the molds in the freezer for at least 4 hours.
15. 15. Beat butter and sugar in a bowl until creamy.
16. 16. Add the eggs one by one to the butter-sugar mixture and mix well each time.
17. 17. Mix flour, cocoa, baking powder, and salt in a separate bowl.
18. 18. Alternate when mixing in: Add the flour mixture and the milk alternately to the butter-egg mixture.
19. 19. Mix the batter only briefly until it is just combined.
20. 20. Spread the batter in a 30 x 25 cm pan or baking frame.
21. 21. Bake the base at 180 °C top and bottom heat for 20 to 25 minutes.
22. 22. Check the baking time with a wooden skewer, which must come out dry.
23. 23. Let the cake base cool completely.
24. 24. Cut out the cooled bases using a round mold.
25. 25. Place the gelatin sheets for the glaze in ice-cold water.
26. 26. Add all other ingredients for the mirror glaze to a small pot.
27. 27. Bring the glaze ingredients to a boil for about 2 minutes over medium heat.
28. 28. Turn off the heat.
29. 29. Squeeze the gelatin and stir it into the hot glaze.
30. 30. Pour the glaze through a fine sieve into a container.
31. 31. Cover the glaze directly with plastic wrap to prevent a skin from forming.
32. 32. Let the glaze cool to about 37 °C.
33. 33. Remove the frozen mousse tartlets from the silicone molds.
34. 34. Pour the lukewarm glaze over the tartlets.
35. 35. Let the glaze set for 10 to 15 minutes.
36. 36. Serve the tartlets frozen as ice cream or thawed as mousse dessert.

Nutrition per serving

• kcal: 523
• Protein: 7 g · Fett/Fat: 34 g · Carbs: 50 g