Potted Chocolate Mousse

Potted Chocolate Mousse

Recipe By Kirsten Tibballs

Ingredients

• 350mL Bulla thickened cream (A)

• 80mL Bulla thickened cream (B)

• 160mL Bulla crème fraiche (A)

• 200g good quality milk chocolate

• 100g good quality dark chocolate

• 240mL Bulla creme fraiche (B)

to serve

• 240mL Bulla crème fraîche (B)

• 8 fresh raspberries, mint leaves

Method

• Place the Bulla Thickened Cream (A) in a bowl and whisk by hand or with a mixer to a soft consistency, so the cream has some body but still collapses. Set aside in the fridge.

• Place the milk and dark chocolate in a heatproof bowl (if using blocks of chocolate, finely chop the chocolate first).

• Place the Bulla Thickened Cream (B) and Bulla Crème Fraiche (A) in a saucepan. Bring to the boil and pour directly over the chocolate. Whisk until combined to create a ganache.

• Fold through the semi-whipped Bulla Thickened Cream.

• Place the chocolate mousse in a piping bag and pipe into your 8 Mason jars. Place in the fridge for an hour to set.

• To serve, scoop a teaspoon of Bulla Crème Fraiche (B) onto each chocolate mousse and garnish with a raspberry and a small sprig of mint.

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