Harde Mokka's, delicious Mocha Tartlets dipped in Mocha Fondant.


What you'll need


  • 300 grams of Icing Fondant
  • 1 teaspoon of Mocha Extract


  • 60 grams of Chocolate
  • Chocolate Coffee Beans


What you'll need

  • (disposable) Piping Bags
  • Star Piping Tip
  • Cookie Cutter (7cm)
  • Palette Knife



  1. Prepare TartletsPastry CreamAlmond Paste and a Vanilla Cake Roll.
  2. Preheat your oven to 200 degrees Celsius.
  3. Mix together Almond Paste with 100 grams of Pastry Cream.
  4. Pipe mixture into Tartlets.
  5. Bake for 15 - 20 minutes.
  6. Cut circles out of the Vanilla Cake Roll.
  7. Dip circles in strong coffee and place on top the mini tarts.
  8. Prepare Mocha Buttercream with Pastry Cream.
  9. Pipe on top of mini tarts and smoothe out using a palette knife.
  10. Refrigerate for about 60 minutes.
  11. Place the fondant into a saucepan, adding a little bit of water.
  12. Warm up the fondant and keep stirring. NOTE: Make sure it doesn't reach 40 degrees Celsius.
  13. Once it's warm add some Mocha Extract.
  14. Dip the mini tarts into the fondant.
  15. Let them set and create some stripes using melted dark chocolate.
  16. Pipe some leftover Mocha Buttercream on top and add a chocolate coffee bean.

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