For the cakes:
2 1/4 cups all-purpose flour
1/2 cup unsalted butter, cut into small pieces
For the mousse:
200g bittersweet chocolate, melted
1 1/2 cups heavy cream
For the cakes:
2 1/4 cups all-purpose flour
1/2 cup unsalted butter, cut into small pieces
For the mousse:
200g bittersweet chocolate, melted
1 1/2 cups heavy cream
Prepare the cakes: In a bowl, mix together flour, sugar and butter until well combined
Make a depression in the center and add 5 tablespoons of water
Mix until a homogeneous mass forms
Shape into 40 cake molds and bake in a preheated oven at 200°C for 15-20 minutes or until golden brown
Let cool slightly, then carefully remove from molds and set aside
Prepare the mousse: Melt the chocolate in a double boiler, then let cool
Add heavy cream whipped to stiff peaks and mix gently
Fill the cakes with the mousse and decorate with your preferred fruit slices
Yield 40 units
111 calories per unit
Note: Cake molds can be found in kitchen supply stores and supermarkets.
