Chocolate flower pots
This low effort spring inspires dessert looks good but tastes even better
MAKE OUR “CHOCOLATE FLOWER POTS”
with Annabel Langbein’s easy threeingredient chocolate mousse: 200g dark chocolate, chopped; 2 cups (500ml) cream; 1 cup (100g) marshmallows, chopped.
HEAT THE CHOCOLATE, half the cream and all the marshmallows in a heatproof bowl over a pot of simmering water, stirring until melted and smooth. Leave to cool to room temperature. Beat the remaining cream to soft peaks and fold through the mixture. Pour into small glasses and refrigerate for at least 6 hours.
Crumb your favourite chocolate biscuits over the mousse and stick a sprig of mint, parsley or any culinary herb into each glass.