CHOCOLATE MOUSSE TART
Crust:
1 packet Chocolate Tea Lovers biscuits
100 ml melted butter (I used less)
Crush the packet of biscuits.
Mix in the melted butter to bind the crumbs, line your dish and place in the fridge.
Filling:
100 g chopped Marshmallows
1 tin chilled Ideal Milk (leave in fridge overnight)
80 g dark chocolate
20 g white chocolate
Cut marshmallows into small pieces and break up the chocolate.
Place 50 ml chilled ideal milk into a saucepan and add the marshmallows and chocolate pieces.
Melt over low heat, stirring till smooth. Beat the remaining chilled ideal milk until stiff and fold into the melted chocolate mixture. Pour mouse mixture into the prepared biscuit crust. Place tart in fridge to set overnight.
To serve decorate with shave chocolate pieces enjoy with ice cream or berries of your choice.
(I used choc crust biscuits this time as I can’t find Tea lovers biscuits anywhere)
Recipe posted by Surine Joubert
Photo: Surine Joubert
