Cappuccino Nut Tartlets
Cappuccino nut tartlets are a recipe with fresh ingredients from the tartlet category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g white chocolate
- 4 sheets of white gelatin
- 4 eggs
- 50 g sugar
- 40 ml coffee liqueur
- 400 ml heavy cream (at least 30% fat)
- 40 ml espresso (freshly brewed and cooled)
- 1 tsp cocoa powder
- 75 g amaretti
- 75 g meringue cookies
- 100 g hazelnuts (chopped and roasted)
- 20 g melted nougat (1 tbsp)
- Chocolate coffee beans (for garnish)
Instructions
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1.
Chop the chocolate and melt it over a hot water bath. Soak the gelatin in cold water. Separate the eggs.
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2.
Beat the yolks, sugar, and one egg white with coffee liqueur in a double boiler until thick and creamy (do not let it get too hot). Remove from heat and stir in the squeezed gelatin and melted chocolate.
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3.
Fold in the stiffly whipped cream and then the stiffly beaten egg white. Divide the mixture between two bowls. Fold in espresso and cocoa powder into one half.
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4.
Spread each portion onto six rings (6‑8 cm diameter, 5‑6 cm height) and smooth the surface. Let set. Crumble the amaretti and meringue cookies and sprinkle over the mousse.
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5.
Finish with the lighter mixture and smooth again. Chill for at least two hours. Before serving, remove from the rings and serve garnished with hazelnuts, nougat, and chocolate coffee beans.
