RIP Chocolate Mousse Pots

Prep: 135 mins
Cook: 10 mins
Servings: 6
rip choc mousse cups

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

  1. 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.
  2. 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.
  3. Place cream into a mixing bowl and beat until firm peaks have formed.
  4. 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.
  5. 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.
Featured in: