Peanut Caramel Chocolate TartYield: 35 Servings
|Zürimix Dark Chocolate Mousse, 2-Step (504103)||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.
|Pastry Ideale Caramel Filling & Flavoring (696001)||22.2oz (630g)|
|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.