Flower tartlets with chocolate mousse spread

Steps

1. Mix the flour, brown sugar, and salt in a bowl. Add the softened butter and egg. Then knead the dough and stir in the chocolate chips. Once you have formed a smooth ball, flour your work surface and roll out the dough to a thickness of about 5 mm.
2. Cut out your flowers using a cookie cutter (the cookie cutter used for this recipe has a diameter of 11.5 cm). To bake in a bowl shape, place the flowers on the back of muffin or cupcake tins that are about 8 cm in diameter. Bake them for 10 to 12 minutes at 180°C.
3. Once you have taken your cups with the flower cookies out of the oven, it is important to wait until they have cooled down before removing them from the mold. Melt 20 g of dark chocolate and coat the inside of the cookie cups with it. This will make them waterproof. Then leave them to dry. To speed up the process, you can place the cups in the refrigerator.
4. For the mousse with Bonne Maman spread: This mousse is made in two steps, first creating a ganache montée, which gives the mousse a good consistency.
5. Bring 25 cl of heavy cream to a boil in a saucepan. Then place 100 g of dark chocolate, broken into pieces, in a mixing bowl. Pour in 1⁄3 of the cream, wait a few minutes for the chocolate to melt, and emulsify until you have a smooth mixture. Add the rest of the cream in 2 portions, making sure to scrape the cream off the sides of the pot. Finally, stir in the Bonne Maman spread.
6. Allow your ganache to cool, cover it, and place it in the refrigerator for at least 4 hours. Ideally, leave it overnight.
7. Whip 20 cl of well-chilled heavy cream until stiff and carefully fold in 2 egg whites that you have previously beaten until stiff. Remove your ganache from the refrigerator 15 minutes before use and beat with a hand mixer for 5 to 10 minutes. Carefully fold your whipped cream and egg white mixture into the stiffly beaten ganache. Your Bonne Maman mousse spread is ready. It can be stored in the refrigerator for 48 hours.
8. You can use it to decorate your cookie bowls with flowers using a piping bag before decorating them with small chocolate eggs, pralines, and edible flowers.