Harde Mokka’s

Harde Mokka’s, delicious mocha tartlets dipped in mocha fondant.

Harde Mokka's

Harde Mokka's

Yield: ±16
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours

A tart shell with almond paste, cake, mocha buttercream, mocha fondant and a chocolate coffee bean on top.

Ingredients

Fondant

  • 300 grams of Icing Fondant
  • 1 teaspoon of Mocha Extract

Decoration

  • 60 grams of Dark Chocolate
  • Chocolate Coffee Beans

Instructions

  1. Preheat your oven to 200 degrees Celsius.
  2. Prepare the tartlets, but don't bake them yet.
  3. Mix together the almond paste and pastry cream.
  4. Pipe mixture into the tartlets
  5. Bake for 15 - 20 minutes.
  6. Cut small circles out of the vanilla sponge cake, make sure they fit in the tartlets.
  7. Dip circles in strong coffee and place one into each tartlet.
  8. Pipe the mocha buttercream on top of the tartlets and smoothe out using a palette knife, creating a dome.
  9. Refrigerate for about 60 minutes.
  10. Place the fondant into a saucepan, and add a little bit of water.
  11. Warm up the fondant and keep stirring, making sure it stays underneath 40 degrees Celsius.
  12. Once it's warm add some mocha extract.
  13. Dip the tartlets into the fondant.
  14. Let them set, for about 30 minutes.
  15. Create some stripes using melted dark chocolate.
  16. Pipe some leftover mocha buttercream on each tartlet and add a chocolate coffee bean on top.

Notes

*Prepared with pastry cream.

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