Ingredients
Method
-
Milk 500.0 ml
-
Coconut, desiccated 100.0 g
-
Raspberry coulis 400.0 ml
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Raspberry 150.0 g
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Blueberries 150.0 g
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Chocolate biscuit crumbs 50.0 g
Preparation
-
Method
- Place milk and CARTE D’OR Chocolate Mousse into a mixing bowl, beat on low for one minute, then high for two minutes until thick
- Pour in to a baking tray and freeze until set.
- Cut frozen mousse into squares and coat with coconut.
- Garnish with raspberry coulis, raspberries, blueberries and chocolate biscuit crumbs.
