Mint Chocolate Mousse Pots

These creamy chocolate mousse pots are a delicious twist for a St. Patrick’s Day treat – and delightful to look at.

6 Portions

Medium 35 Minutes

Ingredients

Ingredients

For the recipe  Mint Chocolate Mousse Pots

For the mint layers:

225 g Dr. Oetker 26% White Chocolate
450 ml Double Cream
tsp Dr. Oetker American Peppermint Extract
Dr. Oetker Green Extra Strong Food Colour Gel

For the chocolate layers:

170 g Dr. Oetker 72% Extra Dark Chocolate
240 ml Double Cream
1 g Icing Sugar
1 tsp Taylor & Colledge Vanilla Bean Extract

To Decorate:

120 ml Double Cream
20 g Dr. Oetker 72% Extra Dark Chocolate
Dr. Oetker Glamour and Sparkle Sprinkles
leaf Mint Leaves

preparation

Preparation

1

 For the mint mousse, in a bowl, place the chocolate in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Add 65ml of the cream. Stir over a medium-low heat until melted and smooth. Remove from the heat and allow to cool to room temperature.

2

In a bowl, beat the remaining cream until thickened. Add the icing sugar, peppermint and green gel colour and continue to beat until soft peaks form.

3

Gradually fold the whipped cream into the chocolate mixture.

4

For the chocolate mousse, place the chocolate in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Add 80ml of the cream. Stir over a medium-low heat until melted and smooth. Remove from the heat and allow to cool to room temperature.

5

In a bowl, beat the remaining cream until thickened. Add the icing sugar and vanilla and continue to beat until soft peaks form.

6

Gradually fold the whipped cream into the chocolate mixture.

7

To assemble, spoon a little of the chocolate layer into the bottom of 6 small glasses and swirl so it levels out. Place the glasses in the fridge for 5 minutes or until the layer is set. 

8

Top with 2 tablespoons of the mint mousse and carefully spread into an even layer. Freeze for 5-10 minutes or until the layer is set. 

9

Repeat the layering process until all the mousse is used. 

10

Set the mousse pots in the fridge for at least 1 hour or overnight. Remove the mousse pots from the fridge at least 30 minutes before serving.

11

Top each mouse pot with whipped cream. Decorate with some grated dark chocolate, Dr. Oetker Glamour & Sparkle Sprinkles and mint. 

Nutritional Information for the recipe Mint Chocolate Mousse Pots

Per Serving Per 100 g / ml
Energy 4245 kJ
1014 kcal
2072 kJ
495 kcal
Fat 94.53 g 46.11 g
Carbohydrate 33.47 g 16.33 g
Protein 8.01 g 3.91 g
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