Rich and creamy chocolate mousse served in silicone terra cotta pots topped with cookie crumb dirt and sprouting mint leaves will add a festive touch to a garden party or spring event.
Pour 1 1/3 cups heavy whipping cream into a mixing bowl and whisk, or beat using an electric mixer, until you get stiff peaked whipped cream. Set aside.
Combine water and sugar in a saucepan and heat over medium high heat until it comes to a boil, stirring until the sugar completely dissolves. Remove from heat.
Whisk the egg yolks in a mixing bowl.
Continue whisking while slowly drizzling in the hot sugar water.
Return this mixture, along with the remaining 2/3 cup heavy whipping cream, to your saucepan and continue to stir constantly while heating over medium low heat until the mixture reaches 160 degrees F and starts to thicken slightly.
Pour through a fine mesh strainer set over a bowl of melted chocolate.
Stir until smooth and glossy.
Fold in half of the whipped cream until well blended then fold in the remaining whipped cream.
Pour into 12 silicone flower pot baking cups.
Sprinkle cookie crumbs over top of each pot.
Chill for at least 30 minutes.
Remove from refrigerator and let rest at room temperature for at least 15 minutes.
Insert mint sprigs into the center of each chocolate mousse pot or top with tiny strawberries and strawberry leaves.
Use your favorite chocolate to make this chocolate mousse.
You'll need this full recipe to fill 12 silicone flower pots. The video shows a smaller recipe using only 3 egg yolks which was only enough to fill 9 pots.
Chocolate Mousse Pots with Cookie Crumb Dirt & Sprouting Mint Leaves https://hungryhappenings.com/chocolate-mousse-pots-cookie-dirt/