In last night’s Art of Pastry class we made Dark Chocolate Truffle Flan and Chocolate Mousse Tarts.
Can you say decadent? Yes you can when you eat these! 😉
The Chocolate Mousse Tarts were made with the Chocolate Pastry that we pre-made the previous week. They were baked in little fluted shells, then let to cool. We then piped chocolate mousse into the shells, and garnished them with chocolate shavings and fanned fresh strawberries. Mmmm… yummy! 🙂
The Dark Chocolate Truffle Flan was also made with the Chocolate Pastry that we pre-made the previous week. It was rolled out to fit a large fluted pan. It was baked and then let to cool. We then made the Truffle Flan filling and poured it into the shell. We then decorated the top with finely piped white chocolate designs, and fresh raspberries. I even added a delicate touch to the crust by piping little dots around the outer shell edge. We then put them in the fridge to set. Of so decadently delicious! 😀