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RECIPE

CHOCOLATE MOCHA MOUSSE

Makes 8 or 16 small tarts

1 cup hot milk, not boiling
¼ cup light rum or Grand Marnier/other orange liqueur
3 eggs
12 oz. semi-sweet chocolate bits
3 T. instant espresso

Whir all ingredients in blender or processor until chocolate is melted. Chill 1 hour or longer. Spoon into baked, cooled tart shells or serve as pot-de-cremes.
Can be adapted for a verrine by layering with candied orange peel and strawberries and topped with whipped cream and crushed chocolate cookie wafers.

EASY-TART SHELLS
I pkg. Pillsbury Refigerated Ready Made pie crusts
24 small muffin tins

With biscuit cutter, cut out 3 inch circles of pastry dough. Line each muffin form with circle. Pat into shape, trimming edge if needed. Stuff centers with crumbled foil.(Save for future use.) Bake according to pie crust directions. Remove from pans,cool and fill.
Shells may be frozen, well wrapped.

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