ICED CHOCOLATE POTS WITH COOKIE CRUNCH CREAM

Overview

This is a cheeky little chocolate mousse recipe that’s easy to make and looks great served up in pretty little individual pots to impress your friends and family. As it’s an iced dessert, it means you can be super organised: make it a week or so in advance of a party and then just whip it out to serve.

From Paul Flynn's Family Food Cookbook for Lidl

Method

• Break up the chocolate and add it into a Pyrex or heatproof bowl. Then place the bowl sitting on top of a pot of simmering water and allow the chocolate to melt slowly, stirring it occasionally.
• Whip up half the cream until it forms nice soft peaks. When the chocolate is fully melted, add the custard and fold through while it is still sitting over the gentle heat.
• Next remove the bowl from the heat and fold in the whipped cream. Add the sherry and spoon the mixture into espresso cups, glasses or nice ramekins. Place in the freezer until needed.
• When serving, make up the cookie crunch cream by whipping up the cream, and adding in the cranberries (if using). Then roughly crunch up the biscuits and fold them through the mix. Place a dollop of the cookie crunch on top of the mousse and serve.