# What You’ll Need:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 0.5 cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - 0.75 cup all-purpose flour
07 - 3.5 tbsp unsalted butter, cold and cubed
08 - 2 tbsp powdered sugar
09 - 1 egg yolk
10 - 1 tbsp cold water
11 - Zest of 1 lemon
12 - 2 tbsp fresh lemon juice
13 - 3.5 tbsp granulated sugar
14 - 1 large egg
15 - 1.5 tbsp unsalted butter
→ Raspberry Financiers
16 - 4 tbsp unsalted butter
17 - 0.35 cup almond flour
18 - 0.3 cup all-purpose flour
19 - 0.66 cup powdered sugar
20 - 2 large egg whites
21 - 1 tsp vanilla extract
22 - 0.35 cup fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# How-To:
01 - Melt dark chocolate using a double boiler or microwave and allow to cool slightly. Beat egg yolks with half the sugar until pale and fluffy; incorporate melted chocolate. Whip heavy cream to soft peaks. In a separate bowl, beat egg whites with a pinch of salt until foamy, gradually add remaining sugar and continue beating to stiff peaks. Gently fold whipped cream into the chocolate mixture, then fold in egg whites. Portion into serving glasses and refrigerate for at least 2 hours.
02 - Combine flour, powdered sugar, and cold cubed butter until mixture resembles coarse crumbs. Add egg yolk and cold water, kneading just until dough forms. Chill dough for 30 minutes. Roll out dough, cut circles, and press into mini tartlet molds. Prick bases with a fork and bake at 350°F (180°C) for 12 minutes. Allow shells to cool. For the filling, whisk egg, granulated sugar, lemon zest, and lemon juice. Cook over low heat until thickened, then stir in butter. Fill cooled tart shells and chill until set.
03 - Brown butter in a saucepan until golden and nutty, then set aside to cool. In a bowl, combine almond flour, all-purpose flour, and powdered sugar. Stir in egg whites and vanilla extract, followed by the cooled browned butter. Spoon batter into mini muffin pans, pressing a raspberry into each. Bake at 350°F (180°C) for 15 minutes and cool completely.
04 - Arrange one portion each of chocolate mousse, lemon tartlet, and raspberry financier on every serving plate. Garnish with optional edible gold dust, fresh mint leaves, and assorted berries to create an elegant presentation.
