RIP Chocolate Mousse Pots
Prep: 135 mins
Cook: 10 mins
Servings: 6
Get creative this Halloween with our RIP Chocolate Mousse Pots. With Halloween becoming more popular in Australia, we’re seeing a big trend towards making rather than buying for trick or treat. So whip up a batch of these easy RIP Chocolate Mousse Pots and they’ll go down a treat.
Ingredients
- 125g dark cooking chocolate, roughly chopped
- 20g butter
- 2 eggs, separated
- ¼ cup CSR Caster Sugar
- ¾ cup cream
- 6 plain chocolate biscuits, roughly crushed
- Plain biscuits/shortbreads or wafers for headstone
Method
- Place chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir regularly until melted and smooth. Allow to cool slightly then mix in egg yolks.
- Place egg whites into a mixing bowl and beat until soft peaks form. Gradually add sugar until all is incorporated and mixture is thick and glossy.
- Place cream into a mixing bowl and beat until firm peaks have formed.
- Gradually fold eggwhite mixture into chocolate mix using a large metal spoon. Then fold in whipped cream mixing gently until well combined. Spoon between serving glasses, cover and chill for 2 hrs until set.
- For serving, sprinkle a layer of chocolate biscuit crumbs on the top and then using the plain biscuits press into mousse to act as a headstone. Decorate with flowers and writing as desired.
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