Strawberry & Rye Crisp mushrooms
10 pcs Rye Crisps (Original)
100 g melted dark chocolate
Hundreds and thousands
Chocolate mousse (same as in the tartelettes)
- Dip the rounded surface of the crisps into chocolate and decorate with the hundreds and thousands.
- Set the crisps on top of baking paper in a tin and allow harden in the fridge.
- Hull and cut the tops off the strawberries.
- Pipe chocolate mousse inside the rye crisps and ‘glue’ on top of the strawberry.