Chocolate ‘RIP’ mousse pots
Recipe and image courtesy of CSR Sugar | csrsugar.com.au
- 125g dark cooking chocolate, roughly chopped
- 20g butter
- 2 eggs, separated
- 1/4 cup CSR caster sugar
- 3/4 cup cream
- 6 plain chocolate biscuits, roughly crushed
- Plain biscuits/shortbreads or wafers, for headstone
Place chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir regularly until melted and smooth. Allow to cool slightly then mix in egg yolks.
Place egg whites into a mixing bowl and beat until soft peaks form. Gradually add sugar until all is incorporated and mixture is thick and glossy.
Place cream into a mixing bowl and beat until firm peaks have formed.
Gradually fold eggwhite mixture into chocolate mix using a large metal spoon. Then fold in whipped cream mixing gently until well combined. Spoon between serving glasses, cover and chill for 2 hours until set.
For serving, sprinkle a layer of chocolate biscuit crumbs on the top and then using the plain biscuits press in to act as a headstone. Decorate with flowers and writing as desired.
- Recipe courtesy of Susie Burrell for Mayver’s.
- 1 1/4 cup Mayver’s crunchy peanut butter
- 3 Tbsp chocolate protein powder
- 1 Tbsp cacao powder, plus extra for rolling
- 12 medjool dates, pitted
- 32 white chocolate buttons
- Dark chocolate icing pen
- About 50 pretzels
In a food processor, combine Mayver’s peanut butter, protein powder and cacao powder and process. Add dates and process until the mixture comes together. If the mixture is too dry, you can add a few drops of water and process again.
Sprinkle a few tablespoons of cacao onto a plate. Roll the mixture into 16 balls, then roll into the cacao powder. Press two white chocolate buttons into the spiders as eyes. Use the dark chocolate icing pen to dot eyeballs in the middle of the white chocolate buttons.
Break pretzels to make curved spider legs. Press four pretzel legs into the side of every spider so they curve downwards.
Allow the spiders to set in the fridge for an hour.