Mini-Trendy Shells sweet with chocolate mousse


20 pieces of Mini-Trendy Shell sweet

For the chocolate mousse

  • 250g dark chocolate
  • 120g half whipped cream
  • 60g egg white and 60g sugar
  • assortment small fruit

Chocolate mousse

  • Melt the chocolate in bain-marie.
  • Whip the egg white and sugar into a stiff meringue.
  • Mix the chocolate with the whipped cream and stir through the meringue mix.
  • Let it rest refrigerated for 2 hours.
  • Pipe into the Mini-Trendy shells with a piping bag with serrated nozzle.
  • Garnish with the small fruit.