Method

Biscuit Base

Preheat the oven to 180 ºC.

Place the biscuits into a ziplock bag and crush with a rolling pin until they resemble coarse sand. Place into a bowl, add the cocoa powder and melted butter and mix well to combine.

Scoop 3-4 tablespoons of biscuit mix into a tartlet tin and use your fingers to press it to the edges and build the sides of the base up in the tins. Don’t make the sides too thin or they won’t hold together when you pop them out later. Add more biscuit if needed until the walls of the tins are built up. Add another 2 tablespoons and press it down to form the base. Repeat this process until all of the tartlets are complete.
Place the tartlets onto a baking tray and bake for 8 minutes. Remove from the oven and let them cool completely before gently popping the tartlets out of the tins.

Chocolate Avocado Mousse

Add all of the ingredients for the mousse to a large mixing bowl and blitz with a stick blender to combine. If the mousse is a little too thick, then just add a tablespoon or two of milk and mix to loosen. Spoon a generous amount of mousse into each tartlet and swirl it into a pattern with the back of a spoon. Top each tartlet with fresh blackberries and figs then sprinkle with brittle and serve. Note: you can sub the fruit for anything seasonally available.