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		Unavailable Unavailable in this area
Lincoln Bakery Pastry Cases Sweet 60mm		$7.89 ea
$7.89 ea
Fresh Produce Raspberries		Out of stock Out of stock
Chelsea Icing Sugar		$2.29 ea club price	$3.49 non club member
$2.29 ea club price	$3.49 non club member

Desserts