Method
First melt the chocolate and line the petit four cases, do this twice letting each layer set until hard. While waiting, melt the milk chocolate for the mousse. When melted pour in double cream, icing sugar and nuts. Mix with a hand whisk until you get a light mousse mixture or until it forms soft peaks. Spoon about a teaspoon or just a little bit more into each case and leave to set in the fridge. Take out of fridge, peel off the foil, arrange on a plate and enjoy straight away.

You can dust them with icing sugar or cocoa, your choice.

Thanks to
Zoe Robertson from the United Kingdom for submitting this Choc and Nut Mousse Cups recipe.

Added on 01 April 2009.