🥜🍫 Mini Chocolate, Caramel & Peanut Tartlets – A Refined Gourmet Treat
Crunchy cocoa tart shells, layers of chocolate sponge and salted caramel with roasted peanuts, all wrapped in a glossy mirror glaze.These chocolate caramel peanut tartlets combine a cocoa shortcrust shell, caramel cream, peanut crunch, dark chocolate mousse, and a stunning mirror glaze – an elegant mini dessert.These Mini Chocolate, Caramel & Peanut Tartlets are inspired by the richness of dark chocolate and the crunch of roasted peanuts, elevated with silky mousse and a glossy glaze. Each bite is an experience: moist chocolate sponge, creamy fleur de sel caramel with peanut crunch, enveloped in a dark chocolate mousse and finished with a shiny mirror glaze.Made in Silikomart’s Fashion Éclair molds, these tartlets are perfect for elegant dessert tables or special occasions. The contrast between the rustic nutty caramel and the luxurious mousse makes them irresistible for chocolate lovers.
Ingredients
✳️ Cocoa Biscuit Sponge
- 150 g whole eggs
- 60 g sugar
- 38 g acacia honey
- 50 g almond powder
- 60 g flour T55
- 15 g unsweetened cocoa powder
- 4.5 g baking powder
- 1.5 g fine salt
- 60 g heavy cream 30% fat
- 38 g melted butter
✳️ Salted Caramel Cream with Peanuts
- 100 g sugar
- 165 g heavy cream hot
- 33 g butter
- 1 pinch fleur de sel
- 2.6 g gelatin 200 bloom
- 15.6 g cold water for gelatin
- Roasted unsalted peanuts chopped
✳️ Dark Chocolate Mousse 65%
- 95 g whole milk
- 120 g dark chocolate 65%, e.g., Inaya
- 190 g heavy cream whipped
- 1.9 g gelatin 200 bloom
- 11.4 g cold water for gelatin
✳️ Cocoa Almond Sweet Shortcrust Pastry
- 200 g flour T55
- 24 g almond flour
- 80 g powdered sugar
- 120 g butter cold
- 38 g whole eggs
- 12 g unsweetened cocoa powder
- 1 pinch fine salt
✳️ Mirror Glaze
- 150 g sugar
- 150 g glucose syrup
- 80 g water
- 100 g sweetened condensed milk
- 75 g white chocolate
- 75 g milk chocolate
- 1.5 g yellow fat-soluble food coloring
- 0.7 g orange fat-soluble food coloring
- 9 g gelatin 200 bloom
- 54 g cold water for gelatin
Instructions
Cocoa Sponge
- Using an immersion blender, mix all ingredients except butter until smooth.
- Add melted butter and blend again.
- Spread 180 g into a 22.5 x 22.5 cm square frame over a Silpat mat.
- Bake at 150°C for 9 minutes.
- Repeat for a second layer. Cool and reserve both.
Salted Caramel Cream
- Hydrate gelatin in water.
- Make a dry caramel with sugar, then carefully deglaze with hot cream.
- Add butter and fleur de sel, then incorporate the gelatin.
- Stir in chopped roasted peanuts.
🧩 Insert Assembly
- Line a 20 x 20 cm frame with one trimmed sponge.
- Pour the caramel-peanut cream over it. Chill for 30 minutes, then place second sponge on top.
- Freeze the entire insert for 12 hours.
- Trim frozen insert into 10 rectangles of 11 x 1.7 cm each. Keep frozen.
Dark Chocolate Mousse
- Hydrate gelatin.
- Heat milk and pour over chocolate. Stir until melted.
- Add gelatin and emulsify using an immersion blender. Cool to 40°C.
- Fold in whipped cream gently with a spatula. Briefly whisk to smooth.
🧁 Mousse Filling
- Fill each Silikomart Fashion Éclair mold ¾ full with mousse.
- Insert a frozen caramel insert and press down.
- Smooth the top with an offset spatula. Freeze for 12 hours.
- Cocoa Sweet Pastry Shells
- Rub together butter, almond flour, and powdered sugar.
- Add egg, then flour, cocoa, and salt.
- Form dough, wrap, and refrigerate overnight.
- Roll to 2–3 mm, chill 1 hour.
- Cut 10 large bases and 10 smaller tops using the Fashion Éclair cutter.
- Bake between two Silpain mats at 160°C for 23–25 minutes. Cool fully.
Mirror Glaze
- Hydrate gelatin in cold water.
- Heat sugar, glucose, and water to 103°C.
- Pour over condensed milk and add chocolates, gelatin, and colorings.
- Blend with immersion blender and refrigerate overnight.
- Reheat to 35°C before glazing.
✨ Final Assembly
- Unmold frozen mousse inserts and place on a rack.
- Glaze with orange mirror glaze at 35°C. Let excess drip off for 2–3 minutes.
- Place each glazed mousse onto a cocoa tart base.
- Add the smaller cocoa pastry top.
- Pipe decorative glaze dots and place a roasted peanut on each.
- Finish with edible gold leaf if desired.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.