Chocolate mousse flowerpots recipe
 You only need a handful of ingredients to make these indulgent chocolate flowerpots. Top a rich chocolate mousse with a clever chocolate soil for a marvellous mix of textures. 200g/7oz plain dark chocolate (around 70% cocoa solids), broken into pieces330ml/11½fl oz double cream4 sprigs mint or edible flowers, to decorate (optional) 200g/7oz plain dark chocolate (around 70% cocoa solids), broken into pieces 330ml/11½fl oz double cream 4 sprigs mint or edible flowers, to decorate (optional) 50g/1¾oz caster sugar30g/1oz plain dark chocolate (around 70% cocoa solids), finely grated 50g/1¾oz caster sugar 30g/1oz plain dark chocolate (around 70% cocoa solids), finely grated Method To make the chocolate mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). When the chocolate is almost completely melted, carefully remove the bowl from the heat, stir lightly and leave to cool for 10 minutes.Whip the cream until soft peaks form. Slowly add the melted chocolate in a thin stream, whisking until combined. Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil.To make the chocolate soil, heat the caster sugar with 2 teaspoons of water in a small saucepan over a low heat, stirring constantly. As soon as the sugar has dissolved, increase the heat and boil the sugar, stirring constantly. Take care as the sugar syrup will be extremely hot. When the syrup starts to go grainy but not coloured, reduce the heat, add the grated chocolate and stir constantly until the mixture breaks down and forms a chocolate caramel crumble, or dust. Leave to cool for at least 20 minutes.To serve, top the mousse with the chocolate soil and place mint sprigs into each pot, or decorate with fresh edible flowers, if you like. To make the chocolate mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). When the chocolate is almost completely melted, carefully remove the bowl from the heat, stir lightly and leave to cool for 10 minutes. To make the chocolate mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). When the chocolate is almost completely melted, carefully remove the bowl from the heat, stir lightly and leave to cool for 10 minutes. Whip the cream until soft peaks form. Slowly add the melted chocolate in a thin stream, whisking until combined. Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil. Whip the cream until soft peaks form. Slowly add the melted chocolate in a thin stream, whisking until combined. Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil. To make the chocolate soil, heat the caster sugar with 2 teaspoons of water in a small saucepan over a low heat, stirring constantly. As soon as the sugar has dissolved, increase the heat and boil the sugar, stirring constantly. Take care as the sugar syrup will be extremely hot. When the syrup starts to go grainy but not coloured, reduce the heat, add the grated chocolate and stir constantly until the mixture breaks down and forms a chocolate caramel crumble, or dust. Leave to cool for at least 20 minutes. To make the chocolate soil, heat the caster sugar with 2 teaspoons of water in a small saucepan over a low heat, stirring constantly. As soon as the sugar has dissolved, increase the heat and boil the sugar, stirring constantly. Take care as the sugar syrup will be extremely hot. When the syrup starts to go grainy but not coloured, reduce the heat, add the grated chocolate and stir constantly until the mixture breaks down and forms a chocolate caramel crumble, or dust. Leave to cool for at least 20 minutes. To serve, top the mousse with the chocolate soil and place mint sprigs into each pot, or decorate with fresh edible flowers, if you like. To serve, top the mousse with the chocolate soil and place mint sprigs into each pot, or decorate with fresh edible flowers, if you like.