Wayne Gisslen

Chocolatines

Preparation info
  • Yield:

    10

    pastries, about 2½ oz
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Succès disks

Method

Procedure

  1. For each pastry, place a succès disk in the bottom of a ring mold 2¾ in. (7 cm) in diameter.
  2. Fill about two-thirds full with chocolate mousse.