Gochujang Dark Chocolate Mousse Tartlets

Instructions

1. 1

   If your tartlet shells require pre-baking, follow package instructions. Typically, this involves blind baking with parchment paper and pie weights at 350°F (175°C) for about 15 minutes, then removing weights and baking for another 5-10 minutes until golden brown. Let cool completely on a wire rack. If using pre-baked shells, proceed to the next step.

   ~25 min
2. 2

   In a medium saucepan, gently heat 120 ml of the heavy cream with the granulated sugar over medium-low heat, stirring until the sugar is dissolved. Do not boil.

   ~5 min
3. 3

   In a separate bowl, whisk together the egg yolks and the gochujang until well combined and a smooth paste forms.

   ~2 min
4. 4

   Slowly temper the egg yolk mixture by gradually whisking in about half of the warm cream mixture. This prevents the eggs from scrambling.

   ~3 min
5. 5

   Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 175°F / 80°C). Do not let it boil.

   ~10 min
6. 6

   Remove from heat and immediately stir in the chopped dark chocolate until it is completely melted and the mixture is smooth. Stir in the vanilla extract and sea salt.

   ~2 min
7. 7

   Strain the chocolate mixture through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture. Discard any solids left in the sieve.

   ~1 min
8. 8

   In a separate, chilled bowl, whip the remaining 120 ml of heavy cream until stiff peaks form.

   ~5 min
9. 9

   Gently fold the whipped cream into the chocolate mixture until just combined. Be careful not to overmix.

   ~3 min
10. 10

    Spoon or pipe the mousse into the cooled tartlet shells. Fill them generously.

    ~5 min
11. 11

    Chill the tartlets in the refrigerator for at least 2-3 hours, or until the mousse is set.

    ~180 min
12. 12

    Serve chilled.