Crunchy Pistachio Baskets

Roll out the baking paper and create two circles by mixing the pistachio and Modica chocolate cream, then place in the freezer for 15 minutes.
While the cream discs are cooling, put the muesli in the blender and chop it all up.
Mix the chopped muesli with the Greek yoghurt and then add two tablespoons of pistachio cream.

Once the mixture is complete, fill the bottom of the moulds to create a base and place in the freezer for a few minutes.
While the moulds are cooling, create a mousse with the raspberries and the winning Modican chocolate cream, then add the mousse to the moulds and place in the freezer for 30 minutes.

Once the moulds are cold, we remove the sweets and add the pistachio cream and decorate with the disks created with the cream.
To complete, we add raspberries and blueberries. Our sweets are ready to be enjoyed.