Choco­late flower pots

This low ef­fort spring in­spires dessert looks good but tastes even bet­ter

NZ Gardener - - Q&a -


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.

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