Rye & chocolate tartelette

20 pcs Rye Crisps (Original)

200 g melted dark chocolate


4 dl cream

150 g dark chocolate

  1. Prepare the filling.
  2. Bring 1 dl of cream to the boil, remove the pan from the stove and add 150 g of chocolate.
  3. Allow the chocolate to melt, then let the mixture cool down.
  4. Whip 3 dl of cream and carefully fold it into the chocolate mixture.
  5. Place the mixture in a piping bag and allow it to set in the fridge for a couple of hours.
  6. Dip the rye crisps into the melted chocolate, so that only half of the crisp is covered in chocolate.
  7. Place the crisps dipped in chocolate on a sheet of baking paper and set in a fridge to harden.
  8. Pipe the chocolate filling onto the crisps just before serving.