Chocolate and cereal tartlet 

Tartelette chocolat

Chocolate and cereal tartlet

– milk chocolate cereal
– chocolate mousse
– chocolate icing
– Edible gold powder

Milk chocolate cereal
✔150g muesli cereal
✔100g milk chocolate.

Melt the milk chocolate and mix in the cereal. Place in the bottom of individual pastry circles, packing them down. Set aside in a cool place.

Milk chocolate mousse
✔30 g liquid cream
✔30 g milk
✔1 egg yolk
✔15 g sugar
✔70 g milk chocolate
✔65g single cream
✔1 sheet of gelatine (2g)

Whisk together the egg yolk and sugar. In a small saucepan, bring the milk and cream (30g) to the boil together and slowly stir into the egg yolk/sugar mixture. Place the mixture in the saucepan over a low heat, stirring constantly and heating to 82°C. Remove the pan from the heat, add the gelatine and pour over the melted chocolate. Allow to cool. Whip the 65g of liquid cream and add to the previous mixture. Fill the mould @Silikomart kit tarte ring Klassik and put them in the freezer.

Chocolate icing (the day before)
✔50g glucose
✔75g sugar
✔25g water
✔75g dark chocolate
✔30g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
✔2 x 2g gelatine sheets

In a saucepan heat the glucose, water and sugar to 105°C. Place in a measuring cup and pour over the melted chocolate, unsweetened condensed milk and softened gelatine. Mix and set aside in a cool place.

Use the 35°C glaze on the frozen chocolate mousse domes. Place on top of the cereal. Sprinkle with edible gold powder and place a hazelnut on top.