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Quick Chocolate Mousse Pots
Chef
Easy
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Quick Chocolate Mousse Pots – What’s better than a lovely pot of chocolate mousse? A pot of chocolate mousse that takes no more than fifteen minutes to make! So simple, this luscious dessert can be whipped up in no time, perfect for when you’re planning a special meal.

PREP IN
35 MIN
COOK IN
0 MIN
SERVE
4-6
SHARE &COMMENT
chocolate_mousse_pots_
Quick Chocolate Mousse Pots
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT

Introduction

Quick Chocolate Mousse Pots – What’s better than a lovely pot of chocolate mousse? A pot of chocolate mousse that takes no more than fifteen minutes to make! So simple, this luscious dessert can be whipped up in no time, perfect for when you’re planning a special meal.

Ingredients

  • 100g good quality dark chocolate, broken up
  • 100g good quality milk chocolate, broken up
  • 120g shortcake biscuits
  • 200ml fresh cream, chilled
  • 2 tbsp icing sugar, sifted
  • 1 tsp vanilla extract
  • TO SERVE:
  • 4 tbsp crème fraîche
  • Fresh raspberries

Method

  • 1. Place chocolate into a medium sized heat proof bowl and set the bowl over a pot of simmering water to melt the chocolate. Stir occasionally until chocolate is completely smooth. Remove from heat and set aside to cool slightly.
  • 2. Alternatively, place the chocolate in a medium sized heat proof bowl and melt in the microwave in 20-30 second bursts on a medium setting, stirring in between to make sure the chocolate doesn't burn, until it's completely smooth. Set aside to cool slightly.
  • 3. Place biscuits in a strong freezer bag and use a rolling pin to roughly crush them.
  • 4. Spoon the crushed biscuits into the bottom of 4 small jam jars or serving bowls. Set aside.
  • 5. Combine cream with icing sugar and vanilla and whip just until the cream starts to hold its shape.
  • 6. Pour in the chocolate and fold through using a spatula or metal spoon until completely combined.
  • 7. Spoon or pipe the cream mixture into the jam jars or bowls.
  • 8. Cover each pot with clingfilm and chill for 20-30 minutes, then to finish off, top each with a tablespoon of crème fraîche and a few raspberries.
  • 9. Can be made up to 2 days ahead. Simply cover with clingfilm and refrigerate. Remove from fridge 20-30 minutes before serving then finish off each with a tablespoon of crème fraîche and a few raspberries.

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