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1
Mix together the flour and cocoa powder, then add the butter cubes.
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2
Rub through and together with your fingertips until the mixture resembles breadcrumbs.
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3
Gradually add in the water, a tsp at a time, until the pastry just comes together.
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4
Form it into a ball, wrap in clingfilm and chill for 30 minutes.
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5
You can also use my gluten-free pastry recipe for this
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6
Preheat the oven to gas 5 / 190C / 375F.
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7
Roll out the pastry fairly thinly on a floured surface.
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8
Cut out 10cm circles with a cutter and gently press into the holes of a muffin tin or if you have them, individual flan cases.
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9
Prick the bottom of each pie with a fork and then line each pie with a crumpled square of baking paper.
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10
Fill with baking beans and bake for 10 minutes, then remove from the oven and take out the baking beans and paper.
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11
Return to the oven for 2-3 minutes to ensure you don't get a soggy bottom!
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12
Let the pastry cool in the moulds for a few minutes before tipping out.
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13
Let them finish cooling on a wire rack.
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14
Make the chocolate mousse as per my other recipe but leave out the almond flavouring if you like or change it for another.
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15
Fill each pastry case halfway with the mousse, then refrigerate for at least 3 hours.
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16
Make the ganache before you take the pies out of the fridge
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17
Chop the chocolate quite small.
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18
Heat the cream in a saucepan and when almost boiling, take off the heat and stir in the chocolate until the mixture is thick and smooth.
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19
Let cool enough so it's still spreadable but not warm enough to melt the mousse.
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20
Spoon on top of the mousse and smooth out
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21
At this stage I like to just sprinkle with chocolate strands or powdered sugar but it's also nice to put a dollop of chantilly cream on top and decorate with chocolate curls
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22
You can also change the base to suit yourself.
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23
A biscuit like oreos or bourbon creams mixed with some melted butter make a nice base, or you could go raw and make one from pecan or hazelnuts which is delicious
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24
If the thought of the avocado mousse scares you too much (be brave, you'll thank me later) double the ganache instead.
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25
When almost cooled whip it up with a whisk and fill that into the pastry instead, then top with chocolate flavour icing instead
