Chocolate Chia Mousse Tartlets
About Chocolate Chia Mousse Tartlets
Practically effortless, scrumptious and guilt free, chia mousse treat that can be enjoyed for breakfast or for dessert. It is the kind of dessert to impress your guests with. AND it is refined sugar free, gluten free and vegan.
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Recipe Time & More
Ingredients
FOR CHIA MOUSSE
- 2 cup Coconut Milk (or any milk of your choice)
- 7 tbsp Chia Seeds
- 4 to 6 tbsp Sweetener (adjust to taste)
- 5 tbsp Dark Chocolate Chips (melted)
- 4 tbsp Cocoa Powder
- 1 tsp Extract (Vanilla )
FOR TARTLETS
- 2 cup Almond Flour
- 6 tbsp Butter (softened or Coconut Oil)
- 2 tbsp Coconut Sugar (or any sweetener of your choice)
- 1 tsp Vanilla Extract
TO ASSEMBLE & GARNISH
- 2 tbsp Cacao Nibs
- 1 to 2 tbsp Almond Slivers
- 9 to 10 Rose Petals
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Instructions
FOR CHIA MOUSSE
- Powder the chia seeds in a spice grinder or a coffee grinder.
- (I grind them in a mixer-grinder and they give perfect result)
- Add everything in a mixing bowl and whisk everything together. OR
- Put everything in a blender and blend it well (this is what I have started doing of late since it is easier and faster)
- Transfer the contents in a bowl.
- Cover with a lid or a cling wrap and place the bowl in a refrigerator for at least four hours but preferably (and recommended), overnight.
FOR TARTLETS
- Turn on the oven and set it to heat at 180 degree C
- Meanwhile, in a mixing bowl, mix together all the ingredients and bring them together by rubbing them with your fingers.
- Rub it well and ensure that there are no dry bits in the mixture.
- The mixture will be pretty moist in texture by now.
- Divide the mixture / dough equally among five tartlet pans and using your fingers or thumb pat it evenly in the pan. Pinch and crimp it against the sides as well, so that the thickness is even on the base and the sides. Remove any excess dough if required.
- Place the tartlet pans on a baking sheet and carefully place it in the oven.
- Bake the tartlet crust for 20 – 25 minutes, depending on the thermostat of your oven. (it took me 25 minutes) or till the crust turns golden
- Carefully remove from oven and allow to cool completely.
- (Once cool, I placed them in the refrigerator for half an hour before I slipped off the outer ring)
- Yield – 5 tartlets (of 3½ inch diameter)
TO ASSEMBLE
- Once the crust is completely cool, fill them with the chocolate chia mousse.
- (I load the shells with the mousse)
- Scatter the almond slivers and cacao nibs over each tartlet and garnish with rose petals.
- Slip off the mould ring and serve!
- Refrigerate it again for an hour before serving it if you wish to (recommended though)
Recipe Notes
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 770kcal | Carbohydrates: 47g | Protein: 17g | Fat: 68g | Saturated Fat: 34g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 149mg | Potassium: 443mg | Fiber: 13g | Sugar: 10g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 7mg
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Taruna Deepak
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Looks so mouthwatering! Thanks for sharing.
Looks so good! Can’t wait to try it.
Looks so appetizing! Thank you for posting.
Absolutely scrumptious! Thanks for the recipe.