Vegan Chocolate Mousse Tartlets
Ingredients
Crust
- 150g all purpose flour
- 80g powdered sugar
- 15g almond meal
- 17g cocoa powder
- 35g cornstarch
- 90g dairy free butter
- 3 tbsp almond milk
- 1/4 tsp pink salt
Chocolate mousse
- 150g coconut whipping cream
- 1/2 tsp agar agar powder
- 35g sugar of choice
- 150g dairy free dark chocolate
- 175g whipped coconut cream
Glaze
- 1/2 cup water
- 1/2 cup condensed coconut milk
- 2 tbsp cocoa powder
- 1 cup dairy free dark chocolate, chopped
- 2 tbsp coconut sugar
- 1/2 tsp agar agar powder
Preparation
Crust
Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms.
Refrigerate the dough for at least 10 minutes.
Roll out the chilled dough, cut the pieces using a tart ring and assemble.
Then cut out the strips. Lift the strips and place them on the inside of each tart ring.
Bake at 180c for 15-18 minutes. Allow to cool completely.
Mousse
Bring 150g coconut cream to a boil, add in agar powder and cook until dissolved, whisking constantly.
Pour hot milk over the chocolate and whisk until smooth.
Allow mixture to cool to room temperature.
Add in the 175g whipped coconut cream and mix until smooth.
Fill tart shells with chocolate mixture and transfer to freezer until set.
Glaze
In a sauce pan, add the sugar, cocoa powder, water and heat over medium-low heat, stirring occasionally.
When mixture begins to simmer, add the condensed milk, agar powder. Keep stirring until agar completely dissolve.
Take it off the heat, pour the glaze into a heat resistant bowl and whisk in chopped chocolate, stirring until chocolate has melted and well combined.
Pass the glaze through a fine strainer to remove any lumps.
Leave the glaze to cool.
Assembly
Once the mousse is set, pour the cooled glaze over the tartlets and refrigerate until the glaze sets.
