Photo of Mini chocolate mousse tarts by WW

Mini chocolate mousse tarts

PersonalPoints™ per serving
Total Time
23 min
18 min
5 min
Our miniature tarts, filled with creamy, rich chocolate mousse, are the perfect antidote when you’re craving something sweet. The homemade mousse gets some thickening help from the gelatin, which helps it set. Agar agar, made from red algae, can be used in place of gelatin if you’d prefer to keep this dessert vegetarian. The whipped topping helps lighten the texture of the mousse. Be sure to gently fold it in and not overmix since you don’t want to deflate all the air that’s just been added. We’ve used well-loved vanilla extract, but almond or coffee extract would complement the flavors of these ingredients too.


Reduced fat vanilla wafer(s)

12 item(s)

Unsweetened gelatin

¼ oz


¼ cup(s)

Fat free skim milk

1 cup(s)



Unsweetened cocoa powder


Vanilla extract

1 tsp

Lite whipped topping

1¾ cup(s), thawed if frozen

Fresh raspberries

1 cup(s)


  1. Line a 12-hole muffin tin with foil muffin liners; place 1 cookie in bottom of each hole.
  2. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until dissolved, about 5 minutes.
  3. Combine milk, sugar, cocoa, and extract in a blender; process until blended, adding dissolved gelatin through feed cap during blending. Pour into a medium bowl; whisk in whipped topping.
  4. Pour mousse into prepared muffin tin. Chill until firm, about 3 hours. Peel away foil liner and place on serving plates; garnish with raspberries.