So I set out to make chocolate tarts like this:
Using this recipe. It’s French. They are basically tarts with a crust made out of chocolate and crushed potato chips, with a choc mousse on top. The recipe is for four giant tarts, but I made them in muffin liners and ended up with 17 mini tarts.
I followed the recipe very carefully, measuring with a scale and everything, but something went wrong. Instead of a smooth delicious chocolate layer on top I ended up with a beige liquid with brown flecks. After leaving them in the fridge for three hours it became clear that they were never going to set so Scott suggested we put them all in the freezer.
I was quite upset at this point that I had wasted so many ingredients on something that was not working out AT ALL.
But, they ended up freezing into somewhat delicious ice cream pucks with chunky chocolate potato chip bits!!
Not bad at all, if I erase the original idea from my head. A tasty ice cream treat in a manageable serving size (they are about 6 cm in diameter and 2 cm tall). Yum!