Amoretti Tartlets with Belgian Chocolate Mousse
A quick and easy single serve dessert cup recipe that’s great for entertaining guests and ready in a snap! The cups can be prepared early in the day and refridgerated until you’re ready to fill them.
1 packet Amoretti biscuits
50g butter, melted
Arlingtons Belgian Chocolate Mousse 350g
3 tbsp sliced almonds, toasted
½ cup fresh or frozen raspberries
white chocolate curls or melted white chocolate
1. Crush or process Amoretti biscuits until they resemble breadcrumbs.
Add small amount of melted butter at a time, mixing well.
2. Grease muffin tin cups and line with small square of plastic wrap.
Press biscuit crumbs into tin to form a cup shape. Cool in refridgerator to harden.
3. Spoon mousse or pipe mousse using large star tip into each tart case.
Garnish with cream, raspberries or other optional toppings.
Instead of Amoretti tarts, use these variations:
-Dark chocolate cups made with gently melted chocolate, set in lined muffin tin.
-Butternut snap tartlets made by placing warm, softened biscuits into patty pans and cooling.