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For the chocolate mousse
- For the chocolate mousse, place the chocolate in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Add 80ml of the cream. Stir over a medium-low heat until melted and smooth. Remove from the heat and allow to cool to room temperature.
- In a bowl, beat the remaining cream until thickened. Add the icing sugar and vanilla and continue to beat until soft peaks form. Gradually fold the whipped cream into the chocolate mixture.
- To assemble, add a layer of crunchie to the bottom of six small glasses (use four larger glasses for a larger serving), spoon a little of the chocolate mousse layer into the glasses (so it comes halfway up the glass) and swirl until it levels out. Place the glasses in the fridge for five minutes or until the layer is set.
- Top with a second layer of crushed crunchie bar in an even layer and top each glass with the remaining mousse. Pop back in the fridge for at least one hour or overnight. Remove the mousse pots from the fridge at least 30 minutes before serving. Top each mouse pot with whipped cream and some shaved dark chocolate.
Per serving: 434 kcals, 33.76g fat (22.46g saturated), 29.56g carbs (24.8g sugars), 3.2g protein, 1.2g fibre, 0.049 sodium.
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