Mini chocolate mousse tarts

  • Petit four
  • makes 12
  • 60 minutes
Not yet rated

These delightful mini chocolate mousse tarts from Urvashi Roe will add a layer of chocolate indulgence to your afternoon tea party. These are best served with Clipper Gold Tea - the hint of maltiness from the Assam used in the blend pairs gorgeously with chocolate. For more fantastical Mad Hatter's tea party recipes, visit our page celebrating the 150th anniversary of the publication of Alice's Adventures in Wonderland.

First published in 2015
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Don't be alarmed by the tin of chickpeas included among the ingredients of Urvashi's miniature mousses. It is the starchy water, rather than the chickpeas themselves, that is used, a vegan substitute for egg that has proved very successful in baking and desserts over the last few months. The liquid helps to bind the rich, creamy mousse which is then popped into pastry cases to minimise mess.





Take off about 2 chunks of the chocolate and grate it onto a plate so you have some nice shavings. Pop this in the fridge for later
Melt the rest of the chocolate over a pan of simmering water or in the microwave and set aside to cool
Drain the water from the chickpeas into a large mixing bowl. You don’t need the chickpeas so you can pop them back in the fridge for something else
Whisk the liquid until it forms stiff peaks - this takes about 5 minutes using an electric hand held whisk
Sift over the icing sugar and cocoa powder and whisk again. Now fold in the cooled, melted chocolate carefully until it is all well combined
Spoon the mixture into the pastry cases and leave to set in the fridge for about 30 minutes
Once set, whisk the cream and gently dollop a little over the set chocolate mousse and then sprinkle with the chocolate shavings you made earlier
First published in 2015

Urvashi finds food, baking, cooking and eating a therapeutic relief from every day work and family life.

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