Chocolate Mousse Pots
Serves 6
Crowd Pleasers
Desserts
A delish’ & easy grab and go dessert. Simply double the recipe for a crowd. A perfect sweet end to a dinner party!
Prep time - 15 minutes
Refrigerate - 3 hours or preferably overnight
Ingredients
- 500g chocolate (whatever your favourite chocolate is: I use a ratio of 3 parts Toblerone to 1 part dark chocolate)
- 3 tablespoons butter, melted
- 2 small eggs
- 750 ml thickened cream, whipped
Garnish Ingredients:
- 2 punnets raspberries
- 300g ‘dollop’ cream
- mint leaves, one per 'mousse pot'
Cooking Steps
1
Melt all the chocolate, ( I melt chocolate in the microwave in a glass bowl). Whisk in the melted butter and allow to cool slightly.
2
Add eggs and whisk briskly into chocolate mix.
3
Next, whip cream well. Fold a little of the whipped cream into the chocolate and mix.
4
Finally, add to the rest of the cream mix, folding carefully, until thoroughly combined.
5
Place filled chocolate mousse pots into the fridge – chill for at least 3 hours or overnight.
6
Scoop mousse mixture into glass ‘pots', wine glasses or small, recycled, cleaned, jars or shallow glasses.
Just before serving, garnish with ‘dollop’ cream, raspberry & a mint leaf (see pic below)