zoom Chocolate mousse 'mud' pots

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    Chocolate mousse 'mud' pots

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    Chocolate mousse 'mud' pots

    • Preparation time: 30 minutes + chilling
    • Cooking time: 10 minutes
    • Total time: 40 minutes + chilling

    Serves: 10


    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
    15-20 Cake Decor edible eyes
    15-20 Cooks’ Ingredients wafer decorations, optional
    15g Cake Decor edible glue, optional 


    1. 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.

    2. 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.

    3. 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.

    4. 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.  

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