
Double Chocolate & Raspberry Fudge
- 14 portions
• 12 units of RB Baked 80mm Gluten Free Chocolate Shortbread Shells
• 180g NESTLÉ Docello® Crème Pâtissière Dessert Mix
• 200g NESTLÉ Docello® Snowcap White Compound Chocolate
• 500ml Milk
• Fresh Fruit (Strawberry, Blackberry, Blueberry, Fig, Rockmelon) to Garnish
1. Add NESTLÉ Docello® Crème Pâtissière Dessert Mix to milk in a mixing bowl.
2. Use balloon whisk attachment and mix on low speed for 1 minute.
3. Let stand for 3 minutes.
4. Mix again for 1 minute on high speed.
5. Add melted NESTLÉ Docello® Snowcap White Compound Chocolate.
6. Place into RB Baked 80mm Gluten Free Chocolate Shortbread Shells.
7. Garnish with fresh fruit.