Friday, October 19, 2007

Chocolate Mousse Tartlets

These chocolate mousse tartlets are so richly decadent and chocolatey that no one will believe that they are low sugar. The shells are soft, but not crumbly and the silky chocolate mousse filling is just the perfect complement. Enjoy!

Chocolate Mousse Tartlets

Shells:

1 1/2 sticks butter, softened
1 cup sugar
3 egg yolks
1 tsp vanilla
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/8 tsp salt

Filling:
1 4 oz. package Jell-O sugar free instant chocolate pudding
1 1/3 cups milk
1 8 oz. tub sugar free Cool Whip


Cream together butter and sugar with mixer. Mix vanilla and and egg yolks into batter. Remove mixer. Add flour, cocoa, and salt all at once. Using rubber spatula, scrape sides of bowl and fold mixture until it forms a ball of dough. Divide the dough in half. Wrap each half in plastic wrap and flatten into a disc. Refrigerate for at least 2 hours.

Roll out dough between two large sheets of wax paper to about 1/4 to 1/2 inch thickness. Remove top sheet of wax paper. Cut out small circles with a cookie cutter or glass. Use the wax paper to help you peel up the circles if needed. Reroll scraps to make more. Lightly grease a mini muffin tin. Push each circle into a muffin well and form a little cup. Bake at 350 for 8 minutes.

Remove from oven and let stand in muffin tin 5-8 minutes. Very gently, push your finger against the side of a cup and ease it up out of the tin. Transfer to wire racks to cool.

Meanwhile, whisk together pudding mix and milk. Fold in Cool Whip until well incorporated. Spatula the mixture into a plastic freezer bag. Seal the bag and cut of a tiny bit of the bottom corner of the bag. Use the bag to pipe the filling into each chocolate cup. Keep refrigerated until ready to serve. If you are traveling, keep the filling in the bag refrigerated without cutting the corner off. When you arrive at your destination, snip the corner and fill the cups. Makes about 1 dozen per disc of dough. You will probably have chocolate mousse left over after filling the cups. Because the mousse is sugar free, serve it for breakfast as a special treat. Chocolate for breakfast will make you very popular with the kids and grandkids ;)

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1 comment:

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this