# What You'll Need:
→ 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 - 1/4 cup granulated sugar
14 - 1 whole egg
15 - 1.5 tbsp unsalted butter
→ Raspberry Financiers
16 - 4 tbsp unsalted butter
17 - 1/3 cup almond flour
18 - 3 tbsp all-purpose flour
19 - 5 tbsp powdered sugar
20 - 2 egg whites
21 - 1 tsp vanilla extract
22 - 1.75 oz fresh raspberries
→ Garnishes
23 - Edible gold dust or glitter (optional)
24 - Fresh mint leaves
25 - Mixed berries
# Steps to Follow:
01 - Melt the dark chocolate over a bain-marie or microwave and allow to cool slightly. In a bowl, beat the egg yolks with half of the sugar until pale and creamy, then stir in the melted chocolate. Whip the heavy cream to soft peaks. Separately, beat the egg whites with a pinch of salt until foamy, then add the remaining sugar and beat to stiff peaks. Gently fold the whipped cream into the chocolate mixture, followed by the egg whites. Spoon into small serving glasses and chill for at least two hours.
02 - Combine the all-purpose flour, powdered sugar, and cold cubed butter in a bowl and rub together to form coarse crumbs. Add the egg yolk and cold water, kneading until dough forms. Chill the dough in the refrigerator for 30 minutes. Roll out the dough, cut circles, and press into mini tartlet molds. Prick the bases with a fork and bake at 350°F for 12 minutes. Let cool. For the filling, whisk together the whole egg, sugar, lemon zest, and lemon juice. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in the butter. Fill the cooled tartlet shells with the lemon curd and chill until set.
03 - Brown the unsalted butter in a saucepan until golden and nutty in aroma, then let it cool. In a mixing bowl, combine almond flour, all-purpose flour, and powdered sugar. Stir in the egg whites and vanilla extract, then fold in the cooled browned butter. Divide the batter among mini muffin cups, pressing a fresh raspberry into each. Bake at 350°F for 15 minutes and let cool before removing from the pans.
04 - On each serving plate, arrange one portion of chocolate mousse, one lemon tartlet, and one raspberry financier. Garnish with edible gold dust or glitter, fresh mint leaves, and mixed berries to create a sparkling presentation.
