Chocolate mousse tartlet


Chocolate Mouse Tartelet


For the cakes (3 cakes with a diameter of 10cm)

  • 100g almond flour
  • 1 tbsp cocoa powder
  • 2 tbsp erythritol
  • Pinch of salt
  • Pinch of cinnamon
  • 1/2 tsp xanthan gum
  • 1 egg
  • 1/2 tbsp apple cider vinegar

For the stuffing



    1. Mix 100g almond flour with 1tbsp cocoa powder, 2 tbsp erythritol, a pinch of salt, bit of cinnamon and 1/2 tsp xanthan gum. Put the batter into your (greased) cake pans.
    2. Place in a preheated 175° oven for 15 minutes. Note: every oven is different, be careful not to burn your bottom.
    3. Let your bottoms cool completely. Once cooled, you can remove it from the molds.

    The stuffing

    1. Put 100ml coconut milk and 50g Okono-chocolate in a saucepan and place over a low heat. Taste and add more coconut if you really like it.
    2. Once the chocolate is melted, you can pour it into your cake bottoms.
    3. Allow to set in the refrigerator (allow 4 - 5 hours).
    4. Finish your tartlets as you like: with red fruit, peanut butter,  Okono-granola. I chose mint with red fruit and grated coconut.


    • The choice of chocolate obviously determines the taste of your cake. I would say: try everything ;-) Do you prefer a smooth taste? Then choose the milk chocolate. Would you like it to be a bit spicier? Then go for the dark chocolate Chilli or the dark chocolate cacao nibs.
    • I like a salty taste so I added some coarse sea salt to the melted chocolate, super delicious but up to you!

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