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.

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.

Gradually fold the whipped cream into the chocolate mixture.

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.

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

Gradually fold the whipped cream into the chocolate mixture.

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. 

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. 

Repeat the layering process until all the mousse is used. 

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.

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