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Chocolate Short Crust Pastry
| Ingredients | Measurements |
| Butter | 130 g |
| Icing sugar | 80 g |
| Salt | 1 pinch |
| Vanilla pod | remove seeds |
| Almond meal | 25 g |
| Egg | 1 |
| Flour | 200 g |
| Callebaut Cocoa Powder CP | 10 g |
Preparation
Mix together the butter, icing sugar, salt and vanilla.
Sieve and mix almond meal, egg, flour and Callebaut Cocoa Powder.
Leave to cool in the fridge (for about 4 hours).
Roll out the chocolate short crust pastry. Create tartlet shapes 8 cm diameter and 2.5 cm high. Bake at 180°C. Leave to cool.
Chocolate Souffle
| Ingredients | Measurements |
| Dark Chocolate Callebaut Strong 70-30-38NV | 80 g |
| Egg yolks | 3 |
| Egg whites | 3 |
Preparation
Melt dark chocolate and mix with egg yolks. Whip and fold egg whites into the cooled chocolate mixture. Pour immediately into the tartlets and bake for +/- 10 minutes at 180°C.
Formulation courtesy of Callebaut
