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Chocolate mousse pots served with crispy balls
Creamy chocolate mousse layered with biscuits and crunchy pearls

Layered chocolate mousse pots with crispy balls

Author: Flavelo
Recipes Cakes and Desserts
The genius of pot desserts (verrines) lies in their simplicity: no baking, no worrying about cake tins, and the sight of the layers is appetising in itself. In this version, the density of the cooked chocolate custard is lightened by the airiness of whipped cream, while biscuit crumbs add a crunchy texture to every spoonful.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Glass tumblers - Transparent sides to show the layers.
  • Saucepan - For cooking the custard base.
  • Whisk - For the cream and mixing.
  • Bag and rolling pin - For crushing biscuits (if you don't have a chopper).

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Break the biscuits into coarse pieces (don't crush to dust).

Tip: Put them in a sealable bag and go over them a few times with a rolling pin. Larger chunks add more exciting texture.
2 ✓

In a saucepan, heat the milk with the sugar until the sugar dissolves. Remove from the heat and add the finely broken dark chocolate.

Tip: The heat of the milk is sufficient to melt the chocolate. Let stand for 1 minute before stirring.
3 ✓

Stir the chocolate base until smooth, then let cool to room temperature.

Tip: If you stir in the whipped cream while hot, it will melt immediately.
4 ✓

Whip the cold cream with the vanilla until stiff peaks form.

Tip: Whip only until the whisk leaves a trail (soft peaks).
5 ✓

Carefully fold the whipped cream into the chocolate base in several batches to preserve the air bubbles.

Tip: This technique loosens the dense chocolate into a light mousse.
6 ✓

Layer into glasses: a little cream at the bottom, then biscuit crumbs, then cream again. Continue until the glass is full.

Tip: Use a piping bag to dispense the cream so the sides of the glass stay clean.
7 ✓

Chill in the fridge for at least 1 hour. Before serving, sprinkle with the crispy chocolate balls and icing sugar.

Tip: Add the balls only at the end so they don't get soggy from the moisture.

Recipe FAQ

Can I use milk chocolate?
Yes, but the cream will be sweeter. In this case, reduce the amount of added sugar.
How long should I chill it?
Minimum 1 hour, but it's best left for 3-4 hours so the biscuits soften slightly from the cream.
The whipped cream curdled.
You whipped it too long. If it's only slightly grainy, it's still usable, but stop next time when it holds its shape.

Ingredients

  • 200 g Dark chocolate
  • 300 ml Whipping cream
  • 50 g Caster sugar
  • 5 ml Vanilla extract
  • 100 g Butter biscuits (e.g. Petit Beurre)
  • 50 g Chocolate cereal balls (e.g. Maltesers or similar)
  • 100 ml Milk
  • 10 g Icing sugar (for dusting)