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  1. 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.