Chocolate and Raspberry Tartlets

clock 10 minutes bowl Serves 24


  • 400g tub chocolate mousse
  • 24 mini sweet tart cases
  • 24 raspberries
  • icing sugar to dust
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How to Whip Perfect Cream


  • 1. Place mousse in a piping bag fitted with a 1cm fluted nozzle.

  • 2. Pipe mousse into pastry cases. Top with a raspberry.

  • 3. Serve dusted with icing sugar.

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