Mini-Canneloni choco & coco with raspberry mousse

  • 20 pieces of Pidy Mini-Canneloni Choco Coco
  • 20 pieces of Pidy Pipettes

For the raspberry mousse

  • 200g raspberry coulis
  • 200g half whipped cream
  • 2 ½ sheets soaked gelatine

Dissolve the gelatine leaves in the lukewarm coulis and fold in the whipped cream.
Let stiffen for 1 hour, spread with piping bag over the Mini-Canneloni's.
Finish with the pipettes filled with raspberry coulis