INGREDIENTS:Biscuit:
7 eggs
7 oz. flour
9 oz. sugar
2 oz. cocoa
Chocolate Mousse:
1.5 oz. sugar
5 oz. heavy cream
4 egg yolks
10 oz. dark chocolate
12 oz. whipped heavy cream
as needed, sliced Valencia oranges, ice cream and confectioner’s sugar. DIRECTIONS:Boil heavy cream; set aside. Beat egg yolks and sugar together in pot and add the boiled heavy cream. Whisk the mix and place on stove at low temperature. Melt chocolate in separate pot. Add chocolate until melted and turn off heat. Let it sit for 5 minutes. Fold whipped cream into mix.
Note: Place biscuits on pan, and brush with sugar syrup and cinnamon. Add mousse last. Place in freezer for a minimum of 2 hours. Remove tarts from freezer, and place a square mold over top of tart to create a shaped form. Melt covering chocolate (64% cocoa) “bain Marie” style. Pour chocolate over tart just before serving. Serve with sliced Valencia oranges and ice cream; sprinkle with confectioner’s sugar. SERVINGS:6 servings From:Executive Chef Josu Zubikarai, Taberna del Alabardero, Washington, D.C. PHOTO CREDIT:Photo Credit: TABERNA DEL ALBARDERO