# Components:
→ Chocolate Mousse
01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 2 large eggs, separated
03 - 2 tbsp granulated sugar
04 - 1/2 cup heavy cream
05 - Pinch of salt
→ Lemon Tartlets
06 - 3/4 cup all-purpose flour
07 - 3.5 tbsp unsalted butter, cold and cubed
08 - 2 tbsp powdered sugar
09 - 1 egg yolk
10 - 1 tbsp cold water
11 - Zest of 1 lemon
12 - 4 tbsp fresh lemon juice
13 - 1.75 tbsp granulated sugar
14 - 1 large egg
15 - 1.5 tbsp unsalted butter
→ Raspberry Financiers
16 - 4 tbsp unsalted butter
17 - 1/3 cup almond flour
18 - 1/3 cup all-purpose flour
19 - 2/3 cup powdered sugar
20 - 2 egg whites
21 - 1 tsp vanilla extract
22 - 3.5 tbsp fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# Directions:
01 - Melt dark chocolate using a double boiler or microwave and cool slightly. Beat egg yolks with half the sugar until pale, then stir in melted chocolate. Whip heavy cream to soft peaks. In a separate bowl, beat egg whites with salt until foamy, gradually add remaining sugar, and whip to stiff peaks. Gently fold whipped cream into chocolate mixture, then fold in egg whites. Spoon into small glasses and chill for at least 2 hours.
02 - Combine flour, powdered sugar, and cold butter to form coarse crumbs. Add egg yolk and cold water, knead until dough forms, then chill for 30 minutes. Roll out dough, cut into circles, and line mini tartlet molds. Prick bases and bake at 350°F (180°C) for 12 minutes. Cool completely. For filling, whisk egg, sugar, lemon zest, and lemon juice; cook over low heat until thickened. Stir in butter, fill tart shells, and chill until set.
03 - Brown butter until golden and nutty, then cool. Mix almond flour, all-purpose flour, and powdered sugar in a bowl. Stir in egg whites and vanilla extract, then fold in cooled browned butter. Divide batter into mini muffin pans, press a raspberry into each, and bake at 350°F (180°C) for 15 minutes. Cool before removing from pans.
04 - Arrange one portion each of chocolate mousse, lemon tartlet, and raspberry financier on individual plates. Garnish with edible gold dust, fresh mint leaves, and mixed berries to enhance presentation.
