These mini treats are the perfect fusion of indulgence and refinement: three distinct preparations that come together to create an explosion of flavors in your mouth. Between the sweetness of the shortbread, the smoothness of the mascarpone cream, and the lightness of the chocolate mousse, each bite is an invitation to pleasure. A three-step recipe that you'll master effortlessly, and that will delight every palate.
Practical information
Preparation time: approximately 45 minutes
Cooking time: approximately 20 minutes
Estimated calories: approximately 280 kcal per treat
Estimated average price: approximately 65 ₪ for the recipe
Ingredients
- For the shortcrust pastry:
- 500 g of flour
- 2 eggs + 1 egg yolk
- 2 teaspoons of baking powder
- 125 g of sugar
- 1 sachet of vanilla sugar
- 250g of softened margarine
- 1 tablespoon of oil
- A pinch of salt
- For the mascarpone cream:
- 500g of mascarpone
- 500 g of fresh cream 38 %
- 2 tablespoons of icing sugar
- 4 tablespoons of vanilla pudding
- For the chocolate mousse:
- 200g of dark chocolate (or dairy chocolate according to your taste)
- 5 eggs
- 50g of margarine
- 70g of powdered icing sugar
- A pinch of salt
- For decoration:
- 1 jar of Ribat Halav
- Gold powder (optional)
Preparation steps
Preparing the shortcrust pastry:
- Combine all the shortcrust pastry ingredients in a food processor fitted with the dough hook, following the order indicated. Process until a smooth, crumbly dough forms. If the dough is too stiff, gradually add a little water.
- Divide the dough into two equal portions and form small, identical circles. Place them on a baking sheet.
- Bake at 180°C for 15 to 20 minutes (depending on your oven) until golden brown. Let cool.
Preparation of the mascarpone cream:
- Using a food processor, beat all the mascarpone cream ingredients until you obtain a thick and smooth texture. Pour the cream into a plastic piping bag and refrigerate.
Preparing the chocolate mousse:
- Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form with a pinch of salt, then gradually incorporate the icing sugar until you obtain a firm meringue.
- Break the chocolate into squares and melt it in a double boiler with the margarine. Mix well until smooth.
- Using a mixer, combine the egg yolks with the melted chocolate and margarine to obtain a smooth, lump-free mixture.
- Gently fold the meringue into the chocolate mixture, being careful not to deflate the egg whites. You will obtain a light and airy mousse. Transfer to a piping bag fitted with a plastic nozzle and refrigerate.
Assembly :
- Place a circle of baked shortcrust pastry at the base. Add small mounds of chocolate mousse using a piping bag, then small mounds of mascarpone cream.
- Carefully place the second circle of shortcrust pastry on top.
- Using a piping bag without a nozzle, fill it with Ribat Halav (or simply cut off the nozzle to let the cream through) and draw zigzag patterns on each treat.
- Finish by lightly sprinkling with gold powder for a touch of prestige.
Gallery
Prepare your three components in advance and store them in the refrigerator using plastic piping bags: this will save you time during final assembly. These treats will keep for 24 hours in the refrigerator and are best enjoyed chilled so the mousse retains its lightness!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.