Chocolate Mousse Tarts


    While this recipe contains gluten free ingredients it may not be suitable for a gluten free diet. Please check all ingredients listed to ensure this recipe will meet your needs for gluten free.

    • 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


    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.