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Mini chocolate mousse tarts

Mini chocolate mousse tarts

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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.

Ingredients

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Method

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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
mini chocolate tarts
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