Mini chocolate mousse tarts

60 minutes


  • 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


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