4ouncesdark or white chocolate (chopped into small pieces)*(114 grams)
1/4cupmilk (whole or 2%)(60 grams)
1cupcream whole/whipping/heavy(250 grams)
*I used dark chocolate (55% cocoa) you could also make white or use a combination of half dark and half milk chocolate.
Pre-heat oven to 350F (180C). Grease and flour a 6 cup muffin tin.
Depending on which pastry you decide to use for this recipe I used my Chocolate Pie Crust. Once the dough is made and chilled, roll out the dough to 1/8 inch thickness and cut out with a round cookie cutter or if you wish a fancier one. Place the cut outs in the prepared tart or muffin pan, prick a few times with the tongs of a fork, then place a small piece of parchment paper on top and fill with beans, rice or even sugar, bake for approximately 12-15 minutes, remove parchment paper and beans and bake again for approximately 3-5 minutes (test with doneness with a toothpick), remove from oven and let cool completely.
Chop the chocolate into small pieces. In a small pot heat the milk to very hot, pour over chocolate, let sit 30 seconds then stir to combine with a small whisk or spatula (if at this time the chocolate is still not completely melted, place over a simmering pot of boiling water, making sure water does not touch bottom of dish, and stir until melted) remove from heat and let cool.
In a large bowl beat whipped cream until firm peaks form, fold in cooled melted chocolate and mix until completely combined. If you find the mousse not thick enough, whip again until thickened (this happens when I make it with white chocolate). Fill each tart* with the chocolate mousse, top with fresh fruit if desired. Refrigerate until ready to serve. Enjoy!
*Using a pastry bag with the large hole or star tip to add the mousse makes them a little fancier.