Chocolate Mousse on a Sablé Breton

When Diva #1 took a pastry class at Le Cordon Bleu in Ottawa, she was taught a version of this Chocolate Mousse on a Sablé Breton pastry. She adapted this recipe, using dark chocolate, making it bite size and by topping each bite-size pastry with a raspberry for tartness. This wonderful little swirl of dark chocolate mousse on a shortbread crust is always a crowd pleaser!

We use mini muffin tins to make the shortbread crust, obviously, you can make this little pastry as large as you want, depending on the mold that you use. We like the bite size version, it’s perfect when you’re craving a sweet treat with your coffee.

Chocolate Mousse on a Sablé Breton

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 62 pastries
  • Difficulty: medium
  • Recipe type: Dessert

Ingredients:

  • SABLÉ BRETON:
  • 4 egg yolks
  • ¾ cup salted butter, room temperature
  • ¾ cup white sugar
  • 1 ¾ cup all purpose flour
  • 1 ½ tsp baking soda
  • 1 tbsp unsalted butter, melted
  • CHOCOLATE MOUSSE:
  • 8 egg yolks, lightly whisked by hand
  • 8 egg whites
  • 1 ½ cups (300g) dark chocolate, chopped
  • ½ cup unsalted butter
  • ¼ cup white sugar
  • 62 (2 pints) raspberries

Directions:

  1. SABLÉ BRETON: Using the paddle attachment of your mixer, cream the salted butter and sugar until it has the consistency of thick cream. Add one egg yolk at a time while running the mixer. The consistency should be paste-like
  2. Add the flour and baking soda while the mixer is running. Finish incorporating the dry ingredients using your hands and mixing the dough within the bowl
  3. Grease the molds using the unsalted butter. Fill the mini molds half way, pressing the dough into the molds with your fingers
  4. Bake at 350 F for 15 minutes until golden
  5. CHOCOLATE MOUSSE: In a double boiler, melt dark chocolate and butter, whisk until smooth. You can also melt the dark chocolate and butter in the microwave. Set aside
  6. Using the whisk attachment of your mixer, whisk the egg whites and sugar at medium speed, gradually bringing it to high, until stiff peaks form
  7. Slowly add the egg yolks to the mixer that is constantly running. The consistency should be like shaving cream. Pour in the cooled chocolate and mix on high until fluffy
  8. Place the mixing bowl with the chocolate mousse in the fridge and refrigerate for 30 minutes. Remove the mousse from the fridge, and using the mixer, whisk for an additional 2 minutes. Repeat this step a second time
  9. Using an icing bag with a large star tip, swirl the mousse onto the sablé breton base, top each pastry with a raspberry and serve immediately, or refrigerate until 45 minutes before serving

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