Chocolate Mousse Caramel Tartlet

For the chocolate mousse caramel tartlets, butter and flour 8 – 10 tartlet cups (depending on size) or even muffin cups.

For the dough, separate the eggs. Beat the egg whites with a pinch of salt. Mix sugar, vanilla sugar, oil, yolks, water well and then add the flour with the baking powder and stir in.

Fold in the snow and pour into the ramekins. Bake at 170 degrees for about 30 minutes. (test with chopsticks)

For the chocolate mousse, whip the cream until stiff and refrigerate. Whip the eggs, yolks, sugar, vanilla sugar and a pinch of salt over steam until thick and creamy. Remove from the heat and stir again and again until the mixture cools down.

In the meantime, melt the chocolate over steam, remove from heat and keep stirring. Then stir 1/3 of the egg mixture and 1/3 of the cold whipped cream into the chocolate mixture.

Then fold everything in and refrigerate. (If you like brandy you can stir in a small shot for flavor).

For the caramel sauce, in a stainless steel saucepan, bring water and sugar to a brief boil and stir with a wooden spoon. Then reduce to medium heat and stop stirring until you have a light golden mixture.

Remove the saucepan from the heat and stir in the butter. Then immediately stir in the whipped cream. Whip the whipped cream for the decoration with the cream stiffener.

Fill the chocolate mousse into a piping bag and pipe a layer of mousse onto the cupcakes. Then pipe a few dollops of whipped cream on top and decorate with

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