Chocolate Mousse Crumble Tart Cups with Raspberries

Method

1. Preheat the oven to 180 °C. Put the biscuits in a zip bag and bash them with a rolling pin into fine crumbs like sand. Tip into a bowl, pour in the butter (melted in the microwave) and mix until it clumps like wet sand.

   Add in this stepGraham crackers or digestive biscuits 80 gButter, melted 30 g

   oven

2. Line 4 holes of a muffin tin with paper cases, divide the crumbs between them and press firmly over the base and up the sides with the back of a spoon to make little cups. Bake in the oven for 8 min, until fragrant and slightly darker at the edges, then let them cool completely in the tin (about 15 minutes); they crumble while hot.

   oven

3. Chop the chocolate finely and put it in a bowl. Pour about a third of the cream into a small pot and warm it over medium heat for 2 min, until bubbles appear at the edge, then pour it over the chocolate. Leave for 1 minute, stir into a glossy ganache and let it cool for 10 minutes.

   Add in this stepWhipping cream, cold 48 mlDark chocolate (55–70% cocoa) 80 g

   medium heat

4. Whisk the rest of the cold cream with the sugar for 2 min, to soft peaks that gently bend. Fold it into the ganache in two additions, lifting from the bottom with a spatula, to make the mousse.

   Add in this stepWhipping cream, cold 112 mlCaster sugar 10 g

5. Spoon the mousse into a piping bag (or a freezer bag with a corner snipped off) and pipe swirls into the cooled crumb cups. Refrigerate for 1 h to set.

6. Just before serving, top with raspberries and dust lightly with cocoa through a fine sieve. Peel off the paper cases and eat them by hand.

   Add in this stepFresh raspberries 60 gUnsweetened cocoa powder 1 tsp