Valentine’s Day is the perfect occasion to let yourself get inspired and spoil your significant other in the kitchen! You are free to choose whether you want to cook his or her favourite meal or be adventurous and surprise them with a new recipe. As we all know, this day of love usually involves gifting chocolate treats. It’s the candy that comes in all shapes and sizes, and will make any foodie fall head over heels.
This week, we are collaborating with blogger Marianne Poirier to revisit a classic chocolate recipe by making Blood Orange Chocolate Tartlets. The richness and sweetness of dark chocolate mousse combined with the acidity of citrus will surprise the taste buds and exceed your loved one’s expectations.
Originating from the Mediterranean, blood oranges are known for their unique taste and are often present in the recipes of great pastry chefs. Indeed, they are more acidic than navel-oranges, and have notes that are close to those of red fruits. In addition, blood oranges are also recognizable by their rich, dark red colour which is pleasant to the eyes, while staying true to the theme of love!
- 2 ¼ cups of flour
- ¼ tbsp of salt
- ¾ cup of unsalted butter very cold and cubed
- 6 to 8 tbsp very cold or ice-cold water
- 2 ½ oz dark chocolate with 70% cocoa
- 2 egg whites
- 2 egg yolks
- ⅓ cup icing sugar
- ¼ tsp (1 ml) of cream of tartar
- ⅓ cup of Greek vanilla yogurt 2% M.F.
- 1 blood orange
- 1 ml of water
- 30 g sugar
-
Preheat the oven to 190°C (325°F).
-
In your Promix Stand Mixer with dough hooks, add the flour, salt and butter. Mix until the cubes of butter are the size of peas.
-
Add 6 tablespoons of very cold water and continue to mix until the dough begins to form a ball. Do not mix too much. If necessary, add more water, 1 tablespoon at a time until a ball is formed.
-
Remove the dough from the mixer and separate into 2 portions. Use one of the 2 portions to create the bottom of the tartlets and keep the rest in the fridge or freezer for future recipes.
-
Roll out the dough and cut it into circles the size of the tart moulds (you can use a muffin pan as a mould). Butter the moulds and place the dough in each mould. Prick the dough with a fork and set them aside in the fridge while you wait for the oven to preheat.
-
Once the oven is ready, place the mould on the center rack.
-
Cook the tartlet crusts for about 15 minutes or until lightly browned.
-
Let them cool down completely before garnishing.
-
Melt the chocolate in a bain-marie (double boiler), then set aside.
-
Separate the egg yolks from the egg whites.
-
Remove the bowl from the bain-marie and add the egg yolks to the melted chocolate (this will avoid getting chocolate scrambled eggs). Immediately stir in the Promix Stand Mixer and whip with the help of the beater. Add the yogurt and beat until you obtain a smooth texture.
-
Place the mixture in a large bowl and wash the Mixer bowl for the next step.
-
In the Stand Mixer, using the beater, whisk egg whites with the icing sugar and the cream of tartar, then set aside.
-
Add the egg-white mixture to the large bowl in four parts, while gently folding the mixture with a rubber spatula (or a regular spatula) until a uniform consistency is obtained.
-
Spread the mousse on the bottom of the baked tartlets and refrigerate for 2 hours before serving.
-
When serving, garnish with candied orange slices and chocolate shavings.
-
Wash the orange and cut it into thin slices.
-
Put the slices in a large pot of cold water and bring to a boil. Let it boil for 5 minutes.
-
Drain the slices and put them back in the pan. Repeat the operation 3 more times, always starting with cold water. Drain and let cool.
-
Bring the water (100ml) and the sugar (30g) to a boil. Add the orange slices and reduce the heat. Simmer for 20 minutes or until the orange slices are slightly translucent and the syrup is sufficiently reduced. Let it cool completely.
-
Remove the slices from the syrup and drain them on a wire rack. You can keep the syrup to sweeten your pancakes and other recipes! Mix the candied orange slices with a little fine sugar, or keep them in their syrup.
Have an unforgettable Valentine’s Day!
Recipe by: Marianne Poirier
Recommended items: Viva White Dinnerware Set and thinkkitchen Promix Stand Mixer