Peanut Caramel Chocolate Tart

Yield: 35 Servings

Chocolate Mousse

Zürimix Dark Chocolate Mousse, 2-Step (504103)		5.3oz (150g)
Water		5.3oz (150g)
Heavy Cream, Whipped		5.3oz (150g)

In the bowl of a stand mixer, combine the dark chocolate mousse mix and water. Whip on medium speed for 3-5 minutes. Then fold in the whipped cream.

Assembly

Pastry Ideale Caramel Filling & Flavoring (696001)		22.2oz (630g)
Peanuts		As needed
HUG Chocolate Tartlet, Round (009063)		35 each
Pastry Ideale Gold Leaf Sheets, 23K, Edible (081001)		As needed

Sprinkle about 5 peanuts in each tart, then pipe the caramel paste into the tarts until ¾ full. Bake at 380ºF/193ºC for 7-10 minutes, allow to cool. Using a large French star tip pipe a large dot of the Chocolate Mousse on top of the caramel tart. Garnish with peanuts and a little gold leaf.