Simple little choc mousse pots with Violet Crumble

Updated: May 24, 2020

Chocolate mousse pots with violet crumble is without a doubt the easiest desert on earth to make and your family and friends will be all "yum" and "wow" and the bonus is you get to lick the spoon whilst making it!

All you need is 300grams of good quality dark chocolate. I used Lindt 80% cocoa but you can go darker if you like - up to you. Three eggs at room temperature, 300 mls of unsweetened thickened cream and 1 cup of caster sugar.

Firstly grab yourself a saucepan of water and bring to the boil and then turn the heat down so you have a constant simmer. Place a heatproof bowl on top and break your chocolate into it. The chocolate will start to melt quickly so just keep stiring until you have a lovely velvety smooth consistency and then take off the heat and leave to cool.

Next simply beat the eggs and sugar in a mixer and then pour in the cooled chocolate and gently fold through. Beat the cream in a separate bowl until firm and fold through the choc mixture. Pour into individual glasses or ramekins and pop in the fridge to firm for about an hour minimum.

About 15 minutes before you are ready to serve, take the mousse out of the fridge and grab your bars of violet crumble. Break them into a zip lock plastic bag and smash with a rolling pin until you get shads of honeycomb and chocolate and sprinkle over the mousse.

It really is that simple. Give it a go!


ABN: 24982675901

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©2020 by Soso James. Proudly created by Typiphy

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