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Photo of Espresso chocolate mousse tartlets by WW

Espresso chocolate mousse tartlets

5
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Ingredients

Instant coffee powder

1 tbs, or granules

Low fat chocolate mousse

2 tub(s)

Reduced-fat puff pastry

116 g, (1 sheet), just thawed

Frozen raspberries

100 g, (or fresh)

Cocoa powder

1 tsp, for dusting

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Spoon chilled mousse into pastry cases. Top with raspberries. Serve dusted with a little sifted cocoa powder and remaining raspberries on the side.

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