Mini chocolate mousse tarts

makes 12
60 minutes

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