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Peanut Caramel Chocolate Tarts
Yield: 35 Servings
Dark Chocolate Mousse
Zurimix 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 high speed for 3-5 minutes. Fold in the whipped cream.
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 Peanuts | As 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.