1 Do crust. Combine crushed M.Y. San Grahams and melted butter in a mixing bowl. Spread and press mixture on bottom of tart mold. * Freeze for 10 minutes.

2 Melt chocolate pieces in saucepan over low heat. Use 1/3 of melted chocolate and brush it on to crust. Chill for 10 minutes. Pop out the tart from the mold.

3 Do mousse. Whip all purpose cream in a bowl until stiff. Mix remaining 2/3 melted chocolate into whipped cream.

4 Spoon 1/2 teaspoon of whipped cream and chocolate mixture into each tartlet. Chill and serve.