Chocolate Lemon Cream With Orange Cardamom Syrup

Place the tartlet rings on a baking sheet lined with parchment paper and chill.
For the chocolate mousse, melt the chocolate in a double boiler, remove from heat, and mix in simple syrup and egg yolks.
Stir in heavy cream, then fold in whipped cream and season with amaretto.
Fill the baking rings halfway and place in the refrigerator to firm for about half an hour.
For the lemon mousse, heat some of the lemon juice with vanilla and granulated sugar.
Add cold water to the gelatin, remove excess, and dissolve in the warm lemon juice.
Stir in the rest of the lemon juice and chill.
As soon as the mixture begins to gel, fold in the whipped cream, flavor with Cointreau, and spread on top of the chocolate mousse.
Place in the refrigerator for another ½ hour.
Melt the prepared ganache glaze in a double boiler, remove from heat, and cool to room temperature by placing in the refrigerator for a short time.
Pour over the tartlets and chill in the refrigerator for 4–5 hours.
For the orange cardamom syrup, reduce the orange juice, cardamom, and honey until it is thick.
Cool to room temperature.
Remove the chilled tartlets from the rings and pour the syrup around them on plates.

Ingredients