Mini Chocolate Mousse Tarts
No-bake mini tarts filled with an eggless chocolate mousse made from whipped chickpea (aquafaba) liquid, topped with cream and chocolate shavings.
⏱️ Prep: 60 min🍽️ Makes 12
Ingredients
| 100 g | dark chocolate, at least 80% cocoa solids | |
| 1 500g tin | tinned chickpeas | |
| 3 tbsp | 45 ml | icing sugar |
| 1 tbsp | 15 ml | cocoa powder |
| 100 ml | double cream, or whipping cream | |
| 12 | mini pastry cases, ready-made |
Instructions
- 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.
Makes 12. 60 minutes, plus 30 minutes setting time.