Chocolate Mousse Tarts

• 3/4 lb dark chocolate, finely chopped
• 2 cups heavy cream
• 5 None eggs, separated
• 1 tsp vanilla extract
• 2/3 cup granulated sugar
• 1/2 cup pastry flour
• 1 1/4 tsp baking powder
• 1/3 cup cornstarch
• 1/4 cup cocoa powder, plus extra for dusting
• 2/3 cup coffee liqueur
• 2/3 cup apricot jam, strained

1. Place chocolate in a heatproof bowl. Heat cream until almost boiling then quickly pour over chocolate and stir until chocolate has melted. Set aside to cool then chill for about 1 hour.
2. Preheat oven to 400u0b0F. Grease and line a 9 x 13 inch jelly roll pan. Whisk egg whites and vanilla extract to stiff peaks. Gradually whisk in sugar then add egg yolks. Sift in flour, baking powder, cornstarch, cocoa powder and a pinch of salt. Gently fold in then transfer to prepared pan, smooth surface and bake for 12-15 mins until just firm to the touch. Let cool for 5 mins in a pan then remove from a pan, discard parchment paper and cool completely on a wire rack.
3. Cut out 12 - 3 inch discs then sprinkle with liqueur and spread jam over top. Beat chocolate cream for 2-3 mins until light and fluffy. Transfer to a piping bag fitted with a plain tip and pipe chocolate cream on discs. Chill for 30 mins before serving then dust with cocoa powder.

dark chocolate, heavy cream, eggs, vanilla, granulated sugar, pastry flour, baking powder, cornstarch, cocoa powder, coffee liqueur, apricot

Taken from recipes-plus.com/api/v2.0/recipes/17333 (may not work)