Name: Chocolate mousse tartlets
Yield: 18 servings
Cuisine: Bake
Ingredients: 400.00 g puff pastry; 1.00 eggs whisked; 10.00 ml cinnamon sugar; 3.00 ml mixed spice ground; 1.00 lemon zest only; 160.00 g dark chocolate broken into squares; 125.00 ml cream; 30.00 ml butter; 50.00 ml cocoa powder; 30.00 ml castor sugar; 250.00 ml cream fresh, chilled; 0.00 chocolate curls and berries, to serve

Recipe Disclaimer

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Ingredients (12)

Crust

400.00 g	puff pastry
1.00	eggs — whisked
10.00 ml	cinnamon sugar
3.00 ml	mixed spice — ground
1.00	lemon — zest only

MOUSSE FILLING

160.00 g	dark chocolate — broken into squares
125.00 ml	cream
30.00 ml	butter
50.00 ml	cocoa powder
30.00 ml	castor sugar
250.00 ml	cream — fresh, chilled
0.00	chocolate — curls and berries, to serve

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Method:

Preheat oven to 200 °C and grease the outside of small dariole moulds with non-stick spray.
Roll out the puff pastry until slightly thinner, brush with the whisked egg and sprinkle with the cinnamon sugar, mixed spice and finely grated lemon rind.
Roll up again and cut into 2 cm slices.
Chill for 2 hours.
Roll out the slices once more and cover each of the moulds with a piece of dough.
Bake for 10 to 15 minutes or until done and golden brown.
Cool before carefully removing from the moulds.
Heat the chocolate and 125 ml cream in the microwave oven at 100 percent power for 30 seconds, stirring occasionally until the chocolate has melted.
Stir in the butter, cocoa powder and castor sugar and leave to cool.
Whip the 250 ml cream until stiff and fold in.
Leave to cool until set.
Spoon 2 large spoonfuls of the mousse into each tartlet shell just before serving and decorate each.