Flopsy, Mopsy, and Cotton-tail, who were good little bunnies, went down the lane to gather blackberries; But Peter, who was very naughty, ran straight away to Mr. McGregor’s garden, and squeezed under the gate!
First he ate some lettuces and some French beans; and then he ate some radishes; And then, feeling rather sick, he went to look for some parsley.
The new Peter Rabbit movie premieres in Australia tomorrow (I've already got my tickets - of course!!!) so I thought I would make some adorable chocolate mousse pots to help get in the rabbity-spirit!
These pots can be decorated however you like - I chose to stick a few sprigs of chocolate mint in mine - but I am also rather fond of digging in little strawberries like carrots - or, you can even go a step further, and decorate your strawberries to look like little carrots with some orange coloured white chocolate!
Potted Chocolate Mousse
serves: 3 servings
Ingredients:
(for the mousse)
300g chopped dark chocolate
3 eggs at room temperature
1 Tbsp cocoa powder
300 mL heavy cream
¼ c caster sugar
(for the crumble topping)
25g unsalted butter
11g caster sugar
36g plain flour
3 Tbsp melted dark chocolate
1 Tbsp cocoa powder
Chosen decorations (I used 2-3 sprigs of chocolate mint per pot)
Method:
Melt the chocolate for the mousse in the microwave, 30 seconds at a time, until it is all smooth and melted. Set aside to cool slightly.
Beat eggs and sugar together until pale and thickened (about doubled in size).
Fold in the cocoa powder and cooled chocolate with a spatula.
In a separate bowl, whip cream with a fork until thickened, but not actually whipped. Fold lightly into the chocolate mixture.
Push the mousse mixture through a fine sieve into a clean pouring bowl, and then distribute evenly across your designated ramekins. There should still be enough room at the top to layer in the crumble.
Place the mousse in the fridge for at least two hours.
For the crumbly topping, preheat the oven to 175°C and beat the butter and sugar together until smooth.
Stir in the flour, and then knead into a nice, smooth dough.
Roll out on a floured surface until it is about a centimeter thick, and then tear into pieces and bake for 10-15 minutes.
Let biscuits cool completely before crumbling (or crushing using a mortar and pestle) and sprinling over the top of the mousse.
For the final effect, decorate the tops of the mousse pots with whatever you desire - I used a couple of sprigs of chocolate mint - but you can use regular mint or even some berries!
Enjoy!
There you have it! A simple, adorable and delicious treats that looks like it could be freshly pulled from your kitchen windowsill!
I imagine this sitting at the edge of Mrs MacGregor's garden, with the occassional furry visitor stopping to have nibble after a hearty lunch.
I hope you enjoyed this quick tutorial, and if you do make these at home I'd love to see the results!!! You can tag me in any pictures you post on facebook, instagram or twitter using the hashtag #flitterpuff
As usual, if you have any questions, comment or requests for future recipes I'd love to hear from you!
Until next time - have a very happy day!