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Recipes - Chocolates And Tarts

Chand Nirankari

Chocolate Mousse

• 5 eggs, separated
• 8 oz chocolate (70% dark is what I used)
• Pinch of cream of tartar powder, or salt if Cream of tartar not available

• A little Coffee powder + 1/4 cup boiling water (This will not give too much of a coffee flavor, but gives depth to the chocolate) 
• A splash of Liqueur, any kind you want (even a bit of red wine goes really well with chocolate)

1. Separate egg yolks and whites
2. In a double boiler, melt chocolate. Stir in liqueur or coffee (optional). Take off stove to cool down
3. In a stand mixer, mix 5 egg yolks on medium until they turn pale yellow
4. Mix in the melted chocolate (should NOT be hot, warm is fine), slowly until mixed together
5. Remove egg yolk/chocolate mixture 
6. Clean out mixing bowl VERY well and make sure it is totally dry - even one drop of water can prevent egg whites from forming properly
7.) With a whisk attachment, beat egg whites with the pinch of Cream of Tartar on medium until it forms stiff peaks - do not over beat. The whites should be stiff enough to form peaks and if you turn the bowl upside down, nothing should move or fall out.
8. Slowly fold in the egg whites into the egg yolk/chocolate mixture gently, a quarter at a time.
9. Pour into individual serving glasses or one larger serving dish and cover tightly. Place in the fridge for 6 hours or longer until it sets.  
Goat Cheese and Leek Tarts

• 4 Leeks
• butter
• 2 tsp. thyme leaves, and 4 sprigs
• Puff Pastry 
• Goat Cheese
• Truffle or walnut oil (optional)

1. Defrost puff pastry overnight in the fridge
2. Preheat Oven to 400F
3. Wash the leeks to make sure to get any dirt out, half and finely slice them. 
4. Heat butter in a sauce pan and sauté the leeks, thyme and some salt and pepper. Sweat the leaks on very low heat for about 10-15 minutes until soft (add more butter if needed)
5. Roll the puff pastry out to about 1/4" thickness. You can either keep it as one large tart, or cut out saucer-size circles (about 4) to make individual tartlets
6. Spread the leeks all over the middle of the tart, leaving a slight border around the edge. 
7. Place slices of goat cheese all over the tart as you wish (or 1 slice per tartlet) and put sprigs of thyme on top of the cheese
8. Pinch the pastry edge to create a crust and to encase the leeks
9. Bake for 20-25 minutes until puffed up and golden
10. Optional: drizzle with truffle or walnut oil if desired after it is baked. Serve hot

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