Raspberry and Chocolate Shooter

Biscuit Base

1. Mix all the ingredients together.
2. Evenly fill a foil tray with the mix.
3. Place into the fridge to set for 30 minutes to set.

Chocolate Cake

1. Add all the ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on high speed.
5. Pour batter into a foil tray.
6. Bake at 180°C for 20-25 minutes.
7. Once cool, cut into circles slightly smaller than the shooter.

Cream

1. Add water to a mixing bowl, fitted with a whisk.
2. Over low speed, add the Instant Cream.
3. Scrape down using the whisk.
4. Whip on high speed for 4 minutes.

Assembly/Decoration

1. Crumble the no bake chocolate into small pieces, placing a layer into the shooter.
2. Pipe in a small amount of RTU Raspberry Cream Filling.
3. Add the chocolate cake cubes.
4. Pipe the cream into the shooter to finish.

Yield: 15-20 Shooters

• Instant Cream
• Multimix Cake Concentrate
• No Bake Chocolate Slice
• RTU Cream Filling – Chocolate
• RTU Cream Filling – Raspberry