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Cheat's Chocolate Mousse Pots

Cheat's Chocolate Mousse Pots

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 -8
Author My Little Larder


Instant Chocolate Mousse:

  • 150 g/5.3oz mini marshmallows, any colour
  • 50 g/1.8oz butter, softened
  • 250 g/8.8oz dark chocolate, 70 percent solids, minimum, chopped into small pieces
  • 1/4 cup hot water
  • 1 cup + 2 Tbsp liquid cream
  • 1 tsp vanilla extract

Chocolate Biscuit Crumb:

  • 3/4 cup plain flour
  • 1 tsp corn starch
  • 1/2 cup caster sugar
  • 2/3 cup cocoa powder
  • 1 tsp sea salt
  • 90 g/3oz butter, melted

To serve:

  • sprinkling of freeze-dried plums
  • whipped cream, creme fraiche or mascarpone


Instant Chocolate Mousse:

  1. Place marshmallows, butter, chocolate and hot water in a large heavy based saucepan.
  2. Heat over low heat, stirring regularly to ensure the mixture doesn’t catch and burn on the bottom, until all ingredients are melted and mixture is smooth and combined.
  3. Remove from heat and set aside. Don’t worry if it looks as though your mixture has split, let it rest for 5-10 min then give it a good mix and it should come together into a smooth consistency.
  4. In a separate bowl, whip cream and vanilla until thick.
  5. When chocolate mixture is around body temperature (check with a clean finger), gently fold in the whipped cream. You don’t want the chocolate mixture too hot or the cream will melt and the mousse will become a greasy mess that will need to be thrown out.
  6. Pour into 4-6 individual serving dishes or one large bowl and place in the fridge until ready to serve. Refrigerate for at least 1 hour. Can be made a day ahead, covered in cling film and stored in the the refrigerator (without the crumb) for up to 3 days.

Chocolate Biscuit Crumb:

  1. Preheat oven to 150C/300F.
  2. Combine flour, corn starch, sugar, cocoa and salt in the bowl of an electric mixer. Using the paddle attachment, mix over low speed. Add melted butter and continue mixing until mixture starts to come together in clumps.
  3. Spread mixture over a baking tray lined with baking (parchment) paper or a Silpat. Bake for 20 min occasionally breaking up the larger clusters as it bakes.
  4. The mixture will initially be soft when it comes out of the oven but will harden as it cools.
  5. Allow to cool completely on the tray before using.
  6. Can be stored in an airtight container for 1 week at room temperature or 1 month in the fridge or freezer.

To assemble:

  1. Sprinkle chocolate crumb over mousse and crumble over a little freeze-dried fruit before serving. Also nice with a dollop of cream or mascarpone.