Salted Peanut Caramel & Dark Chocolate Mousse Tartelettes

Well, I must confess that I have been dreaming of creamy dark chocolate ice cream with salted peanuts for weeks, but I just did not have to time to make it. Later, I had to idea to bring some excitment to the whole thing and so these tartelettes were born. Though no ice cream here, but instead an intense chocolate mousse that goes prefectly well with the salted peanuts caramel. It is already the second bunch that I baked this week, oh yes!

Ingredients:
for 4 tartelettes á 10 cm
for the pastry:
125 g flour
50 g butter, soft
50 g icing sugar
1 egg
1 pinch of salt
for the salted peanut caramel:
200 g sugar
50 g water
100 ml heavy cream
40 g butter
150-200 g peanuts
1 teaspoon fleur de sel
for the dark chocolate mousse:
170 g dark chocolate
80 ml milk
2 eggs
20 g sugar

For the pastry sieve flour and icing sugar and make a mold into the middle. Add diced butter and salt and crumble butter with flour. As soon as it well crumbled add the egg and knead a smooth dough. Chill for 2 hours. Preheat the oven to 200°C Roll out pastry about 2-3 mm thick and place them into the tartelettes rings and blind bake for 7-11 minutes, then cool on a wrack.
Peel peanuts and roast over medium heat, then pour it into a bowl and sprinkle with fleur de sel. Over low heat melt sugar with water and as soon as it has a golden brown colour add butter and cream and whisk together. Cook for 2-3 minutes add the salted peanuts and put about 2 tablespoons into each tartelettes shell.
For the mousse melt chocolate over steam, add lukewarm milk and whisk together. Whisk in the egg yolks. Beat egg whites with sugar and fold it into the chocolate mixture. Chill for about 2 hours, then pipe it on top of the salted peanut caramel layer.