Mini chocolate mousse tarts
by
- Petit four
- Easy
- makes 12
- 60 minutes
PT1H
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.
Ingredients
- 100g of dark chocolate , at least 80% cocoa solids
- tinned chickpeas , 1 500g tin
- 3 tbsp of icing sugar
- 1 tbsp of cocoa powder
- 100ml of double cream, or whipping cream
- 12 mini pastry cases, ready-made
Method
1
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
2
Melt the rest of the chocolate over a pan of simmering water or in the microwave and set aside to cool
3
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
4
Whisk the liquid until it forms stiff peaks - this takes about 5 minutes using an electric hand held whisk
5
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
6
Spoon the mixture into the pastry cases and leave to set in the fridge for about 30 minutes
7
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
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Mini chocolate mousse tarts
