Chocolate and Raspberry Tartlets
- 400g tub chocolate mousse
- 24 mini sweet tart cases
- 24 raspberries
- icing sugar to dust
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.