A whipped chocolate mousse entwined with our citrus and berry botanicals makes for the perfect autumnal dessert. What’s better is that it’s set atop a gin chocolate tart, adding more indulgence to your evenings.
Our gin infused mousse chocolate tart was created by Janani Rakesh Kumar of Skillet to Plate, a Colorado resident with a love of desserts. Originally from Chennai, India, she took her cooking inspiration from her mum and grandmother after graduating from university, and travelled across the oceans to settle in the United States. A self-professed chocoholic and coffee addict (we all need a hobby before gin o’clock), she spends much of her free time photographing still life imagery of fresh food, and developing recipes in her kitchen. If you find yourself with a bit of a sweet tooth, Janani has plenty of seasonal recipes using root vegetables, a variety of nuts and fresh fruits. But we’d recommend pouring yourself a G&T and starting with this one…
Brockmans Gin Infused Mousse Chocolate Tart
By Janani Rakesh Kumar
- 9 tbsp/130g unsalted butter softened to room temperature
- 2 egg yolks (room temperature)
- 1 cup/120g all purpose flour
- ¼ cup/30g almond flour
- ¼ cup/30g cocoa powder
- ½ cup/60g confectioners sugar
- ¼ tsp vanilla extract
- 1 tbsp Brockmans Gin
- 1 ½ cup/180g dark chocolate chips
- ½ cup/120ml water
- 2 cups/240ml whipped cream
- 8 tbsp cocoa powder
- 8 tbsp powdered sugar
- 1 tsp espresso powder
- 1 tbsp Brockmans Gin
5” tartlet pans with removable base
Brockman Gin Infused Chocolate tart:
- In a mixer fitted with a paddle attachment cream the butter and confectioners sugar until light and creamy.
- Add egg yolks one by one and beat until they are well incorporated.
- Add vanilla essence and mix well until combined.
- In a bowl mix together the all purpose flour, almond flour, cocoa powder and salt.
- At the lowest speed add the flour mixture and beat until just combined.
- To make the tartlets divide the dough equally into five tartlet pans. To shape, place a piece in a tartlet pan and press the dough gently by using the heel of your hands
- Transfer the tartlets to a baking sheet and freeze for 30 minutes.
- Preheat the oven to 115C/340F.
- Now remove the baking sheet from the freezer. Cut out five circles of parchment paper to the size of the pan, and place a circle on each tartlet pan before placing pie weights or dried beans over them.
- Place the pans onto the baking sheet and bake the tartlets for 25 minutes.
- Then take out the tartlet pans from the oven and remove the pie weights and the parchment paper from all the tartlet pans and place them back into the oven for 11 to 13 minutes longer.
- Remove the tartlet pans and allow them to cool completely.
- When baked, it should look dry and the edges should be firm to touch.
Brockman Gin Infused Chocolate mousse:
- Dissolve the cocoa powder and espresso powder in hot water without lumps. Allow to cool completely.
- Melt the chocolate chips using the double boiler method. Allow to cool completely.
- Take a tbsp of the cocoa and espresso mixture, add the Brockmans Gin, mix well and refrigerate for ten minutes.
- Whip the cream to stiff peaks with powdered sugar.
- Mix the refrigerated gin mixture, the remaining cocoa and espresso mixture and melted chocolate well.
- Fold the above mixture to the whipped cream until well combined.
- Refrigerate the mousse for 30 minutes.
Take a tartlet crust and fill it with the mousse. Then pipe the mousse using your favourite piping tip of choice.