WHAT YOU NEED
Soft Chocolate Caramel (20g per tart)
32g PLAISTOWE 70% Cocoa Dark Chocolate Couverture
68ml Thickened cream
100g Caster sugar
24g Unsalted butter
1g Sea salt
60g PLAISTOWE 70% Cocoa Dark Chocolate Couverture (finely chopped)
54g Caster sugar
35ml NESTLÉ Sweetened Condensed Milk
3.5g Powdered gelatine
18ml Cold water
Chocolate Mousse (30g per tart)
215ml Cold milk
105g NESTLÉ Docello® Chocolate Mousse mix
Extra sea salt for decoration
WHAT TO DO
For soft chocolate caramel
Heat the cream in the microwave. Dry caramelise the glucose and sugar till a nice amber colour. Once colour is reached add the butter and salt. Straight after add the cream slowly as it will splatter. Add the chocolate and whisk until all is homogenised. Spoon hot mixture into tart shells and weigh at 20g per tart. Place in refrigerator till set.
For chocolate glaze
Bloom gelatine in cold water, leave to set in fridge. Heat the water, sugar and condensed milk in a saucepan. Bring to a boil and turn off the heat. Add the gelatine. Pour hot liquid on top of chopped chocolate. Using a stick blender, emulsify the mixture till smooth and bubble-less. (Use a long tall container perfect for the stick blender as it is a small mix). Glaze can be used at 32˚c, or stored overnight and melted the next day.
For chocolate mousse
Whip both ingredients together until a light velvety mousse forms. Pipe mixture on top of Soft Chocolate caramel, slightly under the top of the shell (leave a 1mm gap for the glaze). Refrigerate till set. Reheat glaze if need be, pour or pipe on top of set mousse, finish with extra sea salt.