Double Chocolate Mousse Tarts

Ingredients:

Tarts:
1 cup semi-sweet chocolate morsels
3 packages (15 count) frozen tarts (you can also use 10 waffle bowls)

Mousse:
1/2 cup white chocolate morsels
1 cup cold milk
1 package (3.3 oz) white chocolate instant pudding
1 container (8 oz) frozen whipped topping~thawed
3 Tb sliced almonds, toasted and chopped
1 container berries (blueberries, raspberries, or blackberries)

Method:

For Tarts: Melt semi-sweet morsels in microwave on High 90-120 seconds or until melted and smooth, stirring every 15 seconds. Swirl chocolate around tart shell using basting brush to fill in the bottom of the shell.

For Mousse: Melt white chocolate in microwave for 60-90 seconds or until melted and smooth, stirring every 15 seconds. Combine milk and pudding mix in bowl and whisk until thickened, then add melted white chocolate. Whisk until smooth, Fold in whipped topping.

To assemble tarts, spoon mousse into gallon-size resealable plastic bag. Cut corner of bag with scissors. Using circular motion, pipe mousse evenly into tart cups. Sprinkle mousse with almonds and top with berries.

*To Toast Almonds: Layer sliced almonds on a baking tray and bake in 350 degree oven for 12-15 minutes or until golden brown*