Chocolate mousse 'mud' pots
Each layer of these colourful dessert pots is a fun (and spooky) surprise, perfect to serve at a Halloween party.
- Prepare30 mins
- Cook10 mins
- Total time40 mins
- 200g Essential Bourbon Creams
- 50g butter, melted
- 50g desiccated coconut
- 30g icing sugar, sieved
- 10g Cooks' Ingredients Green Gel Colouring
- 100g 70% dark chocolate, roughly chopped
- 300ml tub whipping cream
- 50g golden syrup
- 1 tsp vanilla extract
- 65g pack strawberry flavour laces and/or lances
- 50g The Natural Confectionery Co. Jelly Snakes
- 20 Cake Decor Edible Eyes
- 20 Cooks’ Ingredients Wafer Decorations, optional
- 15g Cake Decor Edible Glue, optional
To make the mud layer, place the biscuits into a food bag, squeeze out any air, then seal and gently bash with a rolling pin to make crumbs. Transfer to a bowl and add the melted butter. Mix well and set aside.
Next, toast the coconut in a dry frying pan over a low heat, until it starts to turn golden. Cool, then mix with the icing sugar. Add the green gel and mix again, adding as much colouring as you need to make a vibrant green.
To make the mousse, melt the chocolate in a heatproof bowl over a pan of just simmering water. Set aside to cool. Whip the cream with the golden syrup and vanilla extract until thick but not stiff. Gently fold the melted chocolate into the cream until fully incorporated.
Using 10 reusable plastic cups or glasses, start with a layer of biscuit ‘mud’, then add the laces/lances (worms) and snakes to the bottom of each container. Add an edible eye or two, pressed up against the side. Spoon in the mousse, followed by another layer of ‘mud’. This time, push a snake or 2 into the mud so they stick out at the top. Finally, top with the green coconut grass and decorate the top with the wafer flowers. Add eyeballs to the snakes, using edible glue, if liked. Chill until needed, or serve immediately, with long spoons.
Typical values per serving when made using specific products in recipe