Choco-speculoos tartlets

Hello food lovers!

We have had a new product in our range for a few weeks now to make your life easier ;-). These are the ready-to-use tartlet shells.

We know how much you love chocolate-based recipes. ;-) So we are offering you a super indulgent recipe to use these tartlet shells.

Here are our chocolate-speculoos tartlets, which consist of a tartlet shell, a speculoos crunch, a chocolate ganache and a dome of chocolate-speculoos mousse. Comforting flavours just the way we like them! :-)

Here are the ingredients you will need to make 9 tartlets.

Chocolate-speculoos mousse

- 90gr dark chocolate

- 90gr milk chocolate

- 3 gelatine leaves

- 135gr milk

- 1 tbsp speculoos flavouring

- 255gr full-fat cream

Tartlet shells

- 1 pack of tartlet shells

Speculoos crunch

- 145gr speculoos crumbs

- 30gr butter

Chocolate ganache

- 180gr dark chocolate

- 90gr milk chocolate

- 150gr full-fat cream

- 14gr butter

Decorations

- Gelatine spray

- Dark chocolate shavings

First of all, we will make the chocolate-speculoos mousse domes as they will need to set in the freezer for at least 6 hours.

Chocolate-speculoos mousse

Start by soaking 3 gelatine leaves in a jug of cold water.

In a bowl, mix 90gr of dark chocolate and 90gr of milk chocolate.

Melt the chocolate in the microwave for 1 minute at 600Watt. It does not matter if it is not completely melted. Stir with a spoon.

In a saucepan, bring 135gr of milk to the boil and remove from the heat.

Then add the 3 squeezed gelatine leaves to the milk and mix well with a whisk until they dissolve.

To add a wintery flavour to the mousse, add 1 tbsp of speculoos flavouring. Mix well.

Pour the milk/speculoos flavouring/gelatine mixture over the chocolate. Stir everything together until completely smooth.

Leave to cool at room temperature and stir from time to time.

Regularly check the temperature with a thermometer. The mixture should be between 25°C and 29°C.

In the meantime, whip 255gr of full-fat cream into a firm whipped cream (but not too firm) in a large bowl so that it mixes well afterwards.

When the chocolate is at the right temperature (25°C-29°C), the whipped cream can be folded in.

Make sure the mixture is at the right temperature.

If the chocolate is too cold, lumps could form in the mousse. If it is too hot, the whipped cream will melt into the chocolate and the mousse will not have the desired texture.

Add the whipped cream in 3 additions, gently folding with a whisk between each addition.

Once all the cream has been added to the chocolate, fold with a spatula to achieve a perfectly smooth texture.

There we go, our mousse is ready.

Pour it into a large piping bag, placing it in a large jug to make filling easier.

On a perforated tray, place 2 half-sphere moulds of 7 cm in diameter.

Fill 9 half-spheres with mousse.

Remove the excess mousse with a large offset spatula and place everything in the freezer for a minimum of 6 hours.

Once the half-spheres are frozen, the recipe can continue.

Tartlet shells

For this recipe, we used a new addition to our range: the ready-made tartlet shells. They are a real time-saver!

Find in our basic recipes category an orange cremeux recipe and a passion fruit cremeux recipe which will be perfect for filling these tartlet shells. :-)

Let's get back to the recipe! :-)

Place the tartlet shells on a perforated tray lined with baking paper.

Now let's move on to the speculoos crunch.

Speculoos crunch

Start by melting 30gr of butter in the microwave at 600Watt for about 30 seconds.

Pour the melted butter into 145gr of speculoos crumbs. Mix everything well with a spatula.

Pour the equivalent of 1.5 tbsp of speculoos crunch into each tartlet.

Using the back of a tablespoon, press the crunch firmly into the bottom of the tartlets.

Place the tartlets in the freezer for 15 minutes.

In the meantime, we will prepare the chocolate ganache.

Chocolate ganache

In a large bowl, pour 180gr of dark chocolate and 90gr of milk chocolate. Heat the chocolate in the microwave for 30 seconds at 600Watt so it starts to melt. It does not need to be completely melted.

In a saucepan, pour 150gr of full-fat cream and bring it to the boil.

Once the cream is boiling, pour it in 3 additions over the chocolate, mixing well with a whisk between each addition.

Once all the cream has been incorporated, we get a beautiful smooth and glossy ganache. :-)

Add 14gr of butter and mix everything well.

Transfer the ganache into a large piping bag. As with the mousse, use a large jug to make filling the piping bag easier.

Cut the tip of the piping bag with a pair of scissors then pipe the ganache over the speculoos crunch.

Using a small offset spatula, smooth the chocolate ganache.

Remove the excess ganache by running your finger around the edges of the tartlets.

Place the tartlets in the freezer for 30 minutes so that the ganache sets.

The ganache is now set. Let's move on to decorating the tartlets. :-)

Decorations

Unmould the chocolate-speculoos mousse domes onto a tray lined with baking paper.

We are going to spray the domes with gelatine. The gelatine spray will make the domes shine and prevent them from drying out.

Spray evenly holding the spray about 30 cm away from the domes. They will turn white but don't panic, as they defrost they will become shiny.

Using a small offset spatula, place the domes on the chocolate ganache.

For the finishing touch, place dark chocolate shavings around the chocolate-speculoos mousse.

And there you have it, beautiful ultra-indulgent tartlets. :-P

They will keep for about 2 days in a well-sealed container in the fridge.

We hope you enjoy the recipe!

The ideas come from Karin and the execution from Sophie, a recipe made by two pairs of hands. ;-)

We wish you a lovely Sunday, food lovers!

P.S.: All the equipment used can be found at the bottom of the recipe.