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.