Chocolate Mousse Hot Cross Bun Tartlets

Along with the thrill of of what we eat for Easter, hot cross buns are very exciting. But as well as loving them on their own, you can use them as ingredients in absolutely delicious recipes too
By Elle Vernon
Photography Andre Martin • Food styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Chocolate Mousse Hot Cross Bun Tartlets

Chocolate Mousse Hot Cross Bun Tartlets

5 from 1 vote










  • Melted butter, to grease

  • 3 3 hot cross buns

  • Raspberries, to serve

  • Chocolate mousse
  • 125 g 125 milk or dark chocolate, finely chopped

  • 300 ml 300 thickened cream


  • To make chocolate mousse, put chocolate into a large heat-proof bowl. Pour 150ml of the cream into a small saucepan and heat over medium heat until hot, not boiling. Pour over the chocolate, set aside for 5 minutes to allow chocolate to melt. Stir until smooth. Pour in remaining cream and then whisk until smooth and combined.
  • Cover with plastic wrap and refrigerate for an hour or overnight until mixture sets.
  • Meanwhile, preheat oven to 180C fan-forced. Grease 6 holes of a 12-hole muffin pan with melted butter.
  • Slice buns in half and place on a sheet of baking paper. Cover with a second sheet. Using a rolling pin, flatten buns to about 5mm thick.
  • Firmly press into prepared pan holes. Top each with a square of baking paper, then fill with baking weights or dried beans. Bake for 12 minutes. Set aside to cool completely.
  • Spoon set mousse into tarlets, top with berries, then serve.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Extra hint...

If you have a basket full of chocolate Easter eggs or choccie bunnies, you can use these to make the mousse and to decorate the tarts.

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