Chocolate Berry Mousse Pots Food

CHOCOLATE & RASPBERRY POTS

Steps:

• Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat.
• Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses.
• When the chocolate has cooled slightly, quickly mix in the yogurt and honey. Spoon the chocolate mixture over the raspberries. Place in the fridge to cool, then finish the pots with a few chocolate shavings before serving.

EASY BERRY AND CHOCOLATE MOUSSE

Steps:

• Finely chop all berries in food processor, but set aside enough berries to.
• Put on top of each bowlful of mousse (each kind of berry will be on every mousse).
• Next put broken up bar of dark chocolate in a bowl in the microwave for 30 seconds at a time (until almost all melted).
• Add the tbsp of milk if too thick.
• Put the thawed Cool Whip in a bowl & FOLD in mixed berries.
• Now FOLD in dark chocolate slowly until combined with the mousse.
• Fill about 6-8 ramekins OR small bowls with mousse.
• Melt chocolate chips in microwave for 30 seconds at a time until melted.
• Spoon melted chocolate chips onto mousse until the top if pretty much covered.
• Add one blueberry, blackberry, and raspberry to each bowl of mousse while chocolate is still semi-melted.
• Chill in fridge for at least 1 hour.
• Serve.

WINTER BERRY & WHITE CHOCOLATE POTS

Steps:

• For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.
• For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.
• Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.
• When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.