Peanut Caramel Chocolate Tart

Yield: 35 Servings
Chocolate Mousse
Zürimix Dark Chocolate Mousse, 2-Step (504103)
5.3oz (150g)
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)
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.