Portabello Mushrooms with Herb and Garlic Sauce
- 12 portions
• 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.