Mocha Mousse Tartlets
[Vegan, Gluten-Free]

To Make the Base:

1. Create a double boiler and allow the chocolate to melt until smooth.Pour the melted chocolate into cupcake cakes and tap on the worktop to remove any air bubbles.
2. Pour the melted chocolate into cupcake moulds and tap on the worktop to remove any air bubbles. Pop them into the freezer to set.

To Make the Mousse:

1. Tip the can of coconut milk upside down and then open the can of chilled coconut cream and carefully drain out the clear liquid. We only want the white cream.
2. Transfer the cream into a bowl and using an electric mixer/food processor, whisk the coconut cream along with the cocoa, espresso, brewed coffee and syrup.

To Assemble:

1. Transfer the mousse into a piping bag, fitted with a large star tip nozzle and pipe a large star to the chocolate bases.
2. Decorate with coffee beans, a sprinkle of coffee powder or cacao/cocoa powder or even get festive with some sprinkles (just make sure they are vegan)
3. Pop the mocha tarts into the freezer and allow to set fully. This will take around an hour.
4. Keep stored in the freezer and allow to stand at room temperature for 5 minutes, then serve.