How to Make Delicious Lemon Chocolate Mousse Tart

Maude Peters
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How to Make Delicious Lemon Chocolate Mousse Tart
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How to Make Delicious Lemon Chocolate Mousse Tart Delicious, fresh and tasty.

Lemon Chocolate Mousse Tart. You've got a chocolate crust encasing raw vegan chocolate mousse, topped off with sweet lemony cashew cream and cacao powder. How many of us can say that about white flour or baking soda? Have you ever eaten baking soda?

Double Chocolate Mousse Tart. featured in Easy Desserts For Girls Night.

Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.

I was quite unsure about the white chocolate topping and needed to make some amendments to my.

You can have Lemon Chocolate Mousse Tart using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lemon Chocolate Mousse Tart

  1. You need of For the base.

  2. It’s 15 nos of cracker biscuits Crushed (prefer marie ) -.

  3. It’s 30 g of Butter -.

  4. Prepare 2 tbsps of Brown sugar -.

  5. Prepare 200 g of chocolate Cooking -.

  6. You need 100 ml of Fresh cream -.

  7. Prepare 3 tbsps of cheese Mascarpone - heaped.

  8. It’s 1 nos of Egg white - room temp.

  9. You need 2 tsps of Lemon rind -.

  10. Prepare 3 tsps of lemon juice Fresh -.

  11. Prepare 2 tbsps of sugar Powdered -.

  12. You need of Vanilla essence.

White Chocolate Mousse - light and airy white chocolate mousse studded with ripe raspberries.

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It's so simple to Lemon Mousse Recipe Easy Summer Dessert

Meyer Lemon Tart with a Layer of Chocolate.

Lemon Chocolate Mousse Tart step by step

  1. Mix butter, brown sugar and melt on low heat. Add the crushed biscuits, remove  from fire and mix well. Lay this in a tart tray. Flatten it with the back of a spoon till even. Let this cool in the refrigerator for 20mins..

  2. Melt the cooking chocolate on a double boiler or in microwave in short bursts. When slightly cool, add the cream ad beat at high speed till well combined. Add the lemon juice, rind and mascarpone - beat well..

  3. In a separate bowl. Beat egg whites, powdered sugar and vanilla till fluffy and they form a stiff peak..

  4. Gently fold this into the chocolate mixture till well combined. Pour this into the biscuit base and let it refrigerate for 2hrs..

  5. Top with nuts/whipping cream/chocolate. Enjoy!!.

In no time at all, she had me making doughs, whipping mousses, and filling tart shells.

Thrilled with my new-found pastry skills, I rushed home every day after work to re-create those desserts for my family.

Note; I skip the lemon glaze on the pink lemon cake, and meringues I kept it simple by just adding these cute Easter chocolate eggs on the side.

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