Strawberry & Rye Crisp mushrooms

10 pcs Rye Crisps (Original)

100 g melted dark chocolate

Hundreds and thousands

10 strawberries

Chocolate mousse (same as in the tartelettes)


  1. Dip the rounded surface of the crisps into chocolate and decorate with the hundreds and thousands.
  2. Set the crisps on top of baking paper in a tin and allow harden in the fridge.
  3. Hull and cut the tops off the strawberries.
  4. Pipe chocolate mousse inside the rye crisps and ‘glue’ on top of the strawberry.