Chocolate Tartlets

No ratings yet

Chocolate Tartlets with rich chocolate mousse and shortbread cookie crust are easy to make with basic ingredients and the perfect bite-sized desserts for holiday parties and special gatherings.

Prep Time20

Cook Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 170kcal

Author: Cara Lanz

Equipment

Mini muffin pan
Mini muffin pan liners optional
Wooden spoon handle, pestle, or muddler for pressing wells into the cookie cups

Ingredients

Mini Shortbread Tart Shells

1 cup unsalted butter, room temperature
½ cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
½ teaspoon salt

Chocolate Mousse

½ cup chocolate chips or chopped chocolate milk, semi-sweet, or dark chocolate
1 cup cold heavy whipping cream
⅛ teaspoon salt
1 teaspoon pure vanilla extract

Instructions

Shortbread Tartlet Shells

Preheat the oven to 300. Spray a mini muffin pan with nonstick cooking spray or line the cups with paper liners.
Beat the butter and sugar until fluffy. Mix in the vanilla. Add the flour and salt and mix until it forms a soft dough.
Roll 1 tablespoon portions of dough into balls and place them in the cups of the pan. Press the dough into the bottoms and up the sides of the cups with a spoon handle, muddler, pestle, or your fingers (spray with oil or dip in water to keep from sticking).
Bake cookie cups 20-25 minutes or until very light golden brown. Press the centers back down to form a well. Cool 5 minutes in pan until firm enough to handle. Gently lift the cups out of the pan and place on wire rack to cool.

Chocolate Mousse

Warm ¼ cup cream and the chocolate in the microwave for 30 seconds, then 10-second intervals, if needed, until warm. Stir until the chocolate is smooth. Stir in the salt. Set aside to cool to room temperature.
In a large bowl, whip the remaining cream and vanilla to medium peaks (peaks hold their shape but curl down). Add the melted chocolate mixture and beat to stiff peaks (tips stand up straight and do not curl down). Do not overmix or the mousse will be grainy.
Spoon or pipe the mousse into the cookie cups. Chill 1-4 hours to let the mousse firm up. If desired, top with whipped cream, crushed cookies, mini chocolate chips, and chocolate shavings.

Notes

When whipping cream, start on low speed, then work your way up to medium-high to keep the cream from splattering all over your kitchen.
Be careful not to overwhip the cream or the mousse can become grainy or even crumbly when cold.
For easiest removal, line the mini muffin tin with paper liners or strips of parchment paper (slings).
Store assembled chocolate mousse tartlets in the fridge for 3-4 days.
Make the tartlet shells up to 3 days ahead and store them in an airtight container at room temperature.
Make the mousse a day or two in advance and store it in the fridge in a bowl with plastic wrap pressed onto the surface of the mousse (to keep it from drying out).

Nutrition