Chocolate Weave Dessert

These single-serve tarts are quite impressive! Chocolate Weave pipes swirls of Chocolate Mousse into a prebaked crust. Curlicues of piped candy, candy leaves and a few fresh berries create the eye-catching details.

Source: 2003 Yearbook

Tools:

Ingredients:

  • Light Cocoa Candy Melts®
  • Chocolate Mousse Recipe
  • Tart Crust Recipe
  • Lemon leaves
  • Fresh raspberries
  • 2 pkgs chocolate pudding mix NOT INSTANT
  • 3 cups Milk
  • 2 envelopes unflavored gelatin
  • 1/2 cup liquid water, coffee liqueur, strong coffee
  • 2 cups semi-sweet chocolate chips
  • 2 cups heavy cream
  • 1/4 cup Confectioners' sugar
  • 1/2 cup Butter
  • 1/2 cup granulated sugar
  • 1/4 teaspoon Vanilla
  • 2 teaspoons baking powder
  • 1 cup all-purpose flour

Makes: Each dessert serves 1.


instructions

In advance, make candy scrolls and chocolate leaves. Make one of all three sizes for each tart. Make scrolls on waxed paper.

Using melted candy in cut parchment bag, pipe scrolls; refrigerate to set. When set, turn scrolls over and pipe backs with melted candy. Refrigerate to set.

Thoroughly wash lemon leaves, dry and brush backs with melted candy. Refrigerate to set. When firm, carefully peel leaves from candy and waxed paper from scrolls. Set aside.

Bake and cool tart shells. Place chocolate mousse in Dessert Decorator Pro™ fitted with tip 1M. Pipe mousse rosettes in shell. Position scrolls in tart.

Garnish with raspberries and candy leaves.

Chocolate Mousse

Prepare pudding according to package directions (use only 3 cups milk).

In small saucepan, soften gelatin in liquid and heat until clear, set aside.

When pudding is thickened, add chocolate chips and stir or whisk until smooth. Add gelatin mixture; stir. Place bowl in another bowl filled with ice and whisk until very cool and thick.

Whip cream with sugar and fold in remaining cream. Cover with plastic wrap and refrigerate until firm set at least 4 hours or overnight.

Tart Crust Recipe

Preheat oven to 375° F.Cream butter, sugar and vanilla. Blend in flour. Form into ball and chill for 15 minutes. Pat dough on bottom and up sides of pan.

Bake for 10-15 minutes or until golden brown.