Espresso chocolate mousse tartlets
These tartlet shells can be made a day in advance and stored in an airtight container. You could also fill them with fresh fruit and a dollop of yogurt.
Instant coffee powder
1 tbs, or granules
Low fat chocolate mousse
Reduced-fat puff pastry
116 g, (1 sheet), just thawed
100 g, (or fresh)
1 tsp, for dusting
- Combine coffee with 2 tablespoons of boiling water in a medium bowl. Stir until completely dissolved. Cool to room temperature. Add Nestle Diet Chocolate Mousse to coffee mixture and whisk until smooth. Cover and refrigerate until required.
- Preheat oven to 200ºC or 180ºC fan-forced. Lightly spray 4 holes of a 12 hole (1⁄3 cup/80ml capacity) muffin tin with oil.
- Cut pastry into four 10cm rounds. Carefully press pastry into prepared holes. Prick bases with a fork and line each with baking paper. Fill with uncooked rice and bake for 12–15 minutes or until bases are cooked through and golden. Stand in tin for 5 minutes, then remove uncooked rice and paper. Transfer to a wire rack to cool completely.
- Spoon chilled mousse into pastry cases. Top with raspberries. Serve dusted with a little sifted cocoa powder and remaining raspberries on the side.