Today’s recipe of Strawberry double chocolate tartlets is brought to us by bbbakery.at
Since I made the choice to become a vegan in 2009, baking is now my biggest passion. I love sweet treats and want to show that there are really no limits in vegan baking, as nibbling should be good for the body and soul. It is close to my heart, to enrich my creations with healthy and nutritious ingredients and to also bake wholesome, gluten-free, using alternative sweeteners.
Today I present to you my homemade version of a white chocolate mousse (composed of cocoa butter, white almond butter, vanilla and rice syrup instead of white sugar) in connection with sugar-free dark chocolate pastry cases and strawberries – a really great healthy flavour combination.
(for cake pans with a diameter of 10 cm, outcome: 6 pieces)
white chocolate mousse
- 160 gr almond milk
- ½ tsp. agar-agar
- 50 gr cocoa butter
- 30 gr white almond butter, alternatively: cashew butter
- 40 gr rice syrup
- ½ tsp. vanilla, ground
- 120 gr whipping cream
- ½ tsp. carob gum
- 1 pinch of salt
- 10 gr xylite (powdered)
baked pastry cases* (for gluten-free version see below)
- 100 gr spelt flour
- 35 gr whole spelt flour
- 1 heaped tsp. baking powder
- 15 gr cocoa powder
- 60 gr xylite
- ½ tsp. orange zest, grated
- ¼ tsp. vanilla, finely ground
- 1 pinch of salt
- 25 gr oil, tasteless
- 170 gr almond milk
- 150 gr strawberries
*For gluten-free tartlets substitute the spelt flour with a mixture of 85 gr rice flour, 25 gr corn starch, 20 gr lupine flour and ¼ tsp. xanthan and use 200 gr. almondmilk.
White chocolate mousse
Put almond milk with agar-agar in a small pot and stir until smooth, heat while stirring and cook for 1-2 minutes. Draw the pot from the hot plate and allow to cool, stirring occasionally. Meanwhile mix cocoa butter, almond butter, rice syrup and vanilla together and let melt carefully in a bain-marie. Then give this mixture to the cooled down milk mixture, stir and let cool further. Put the whipping cream with carob gum, salt and xylite in a bowl and whip with a mixer until the mass is firm. Once the milk-chocolate,-mixture is cool and gels, put it to the whipping cream and stir again thoroughly. Then refrigerate the mousse for 3-4 hours (or even better overnight).
Baked pastry cases
Mix flours, baking powder, cocoa powder, xylite, orange zest, vanilla and salt in a bowl. Mix oil and almond milk separately and give this mixture to the dry ingredients. Stir until a homogeneous dough has formed. Fill it into greased cake pans and bake in a preheated oven at 175 ° C for about 22-24 minutes.
Let cool for about 10-15 minutes, then release from the cake pans and let cool completely on a cooling rack.
Wash and clean the strawberries and cut them into strips.
Put the mousse into a pastry bag and pipe down to your whim on the tartlets. Arrange the strawberries decoratively.