Chocolate Mousse Tarts

    Ingredients

    • 36 units of RB Baked 40mm Gluten Free Shortbread Shells

    • 250g NESTLÉ Docello® Chocolate Mousse Mix

    • 100g NESTLÉ PLAISTOWE 70% Cocoa Dark Chocolate Couverture

    • 500ml Milk

    • 1 x Punnet Fresh Raspberries

    • Chocolate Decoration

    • Gold Leaf

    Method

    1. Place milk into mixing bowl and add NESTLÉ Docello® Chocolate Mousse Mix.

    2. Use balloon whisk attachment and mix on medium speed for 1 minute then scrape sides.

    3. Resume mixing on high speed for 6 minutes.

    4. Melt NESTLÉ PLAISTOWE 70% Cocoa Dark Chocolate Couverture and mix into mousse mixture.

    5. Pipe into RB Baked Gluten Free 40mm Shortbread Shells.

    6. Garnish with raspberry, chocolate decoration and gold leaf.