Peanut Caramel Chocolate Tarts

Yield: 35 Servings

Dark Chocolate Mousse
Zurimix Dark Chocolate Mousse, 2-Step (504103)5.3oz (150g)
Water5.3oz (150g)
Heavy Cream, Whipped5.3oz (150g)

In the bowl of a stand mixer, combine the dark chocolate mousse mix and water, whip on high speed for 3-5 minutes. Fold in the whipped cream. 

250x250 Peanut Caramel Tart
Assembly
Pastry Ideale Caramel Filling and Flavoring (696001)
22.2oz (630g)
Chocolate Tartlet, Round, 2.5 IN/6.3 CM (009063)
35 each
Gold Leaf Sheets, 23K (Edible) (081001)As needed
Roasted PeanutsAs needed

Sprinkle about 5 peanuts into each tart, then pipe the caramel paste into the tarts until about 3/4 full. Bake at 380ºF/193ºC for 7-10 minutes; allow to cool. Using a large French star tip, pipe a large dot of Chocolate Mousse on top of the caramel tart. Garnish with gold leaf and additional peanuts.