Chocolate and Raspberry Tartlets

10 mins + 0 mins

Serves 24

1. Place mousse in a piping bag fitted with a 1cm fluted nozzle.

2. Pipe mousse into pastry cases. Top with a raspberry.

3. Serve dusted with icing sugar.

How to Whip Perfect Cream

MEAL INGREDIENTS	Qty	Price
Chef De Can Mousse Chocolate		Out of stock Out of stock
Lincoln Bakery Pastry Cases Sweet 60mm		$7.89 ea
$7.89 ea
Fresh Produce Raspberries		$6.00 ea
$6.00 ea
Chelsea Icing Sugar		$2.30 ea club price	$3.49 non club member
$2.30 ea club price	$3.49 non club member

Desserts