CHOCOLATE MOUSSE TARTLET
Base:
1 packet ginger biscuits/Digestive biscuits (crushed)
3 tablespoon butter (melted)
Mix together press into lined (just the bottom) tin.
Refrigerate
Mousse:
1 tin ideal milk
20 marshmallows
1 cup cooking chocolate pieces
Put ideal milk and mallows in pot till all mallows melted stirring all the time.
Take off heat and stir in chocolate till melted.
Pour over cookie base.
Refrigerate till set!
Recipe and Photo: Madelein Brinklow
