EDIBLE CHOCOLATE MOUSSE GARDENS
Yields: 6-8 small mason jars
 
INGREDIENTS
  • 1¾ cups heavy whipping cream, divided
  • 1 teaspoon flavorless, granulated gelatin
  • 12 ounces high-quality chocolate chips (I used Ghirardelli milk-chocolate)
  • 4 tablespoons butter
  • 2 tablespoons pure vanilla extract
  • 1 tablespoon dark rum
  • 8 Oreo cookies
  • Novelty candies such as gummy worms and rock-shaped chocolate pieces
PREPARATION
  1. Place the bowl and whisk attachment of an electric mixer in the freezer to chill before beginning.
  2. In a medium heat-proof bowl, sprinkle gelatin over ¼ cup of whipping cream. Set aside and allow gelatin to bloom for ten minutes.
  3. In a second heat-proof bowl, melt chocolate chips and butter over a double boiler, stirring until smooth. Remove bowl from heat and and stir in vanilla extract and rum. Set aside to cool.
  4. Once bloomed, gently heat bowl of whipping cream and gelatin over the double boiler until just warmed, not boiling. Remove from heat and gently stir into melted chocolate.
  5. Beat remaining 1½ cups heavy whipping cream in the chilled bowl of an electric mixer until stiff peaks form.
  6. Fold approximately one-third of the whipped cream into your chocolate mixture to lighten it. Gently fold together the chocolate and remaining whipped cream until just incorporated. Do not overmix.
  7. Divide mousse into desired number of servings and chill, uncovered, for at least an hour.
  8. Place Oreos in a freezer bag and crush with a rolling pin until a soil-like consistency is achieved.
  9. Top chilled mousse with crushed cookies and candies, cover, and return to the refrigerator until ready to serve.
Notes
  1. Mason Jars are an ideal container as they show off the layers while also providing a lid for sealing.
  2. Sprigs of mint can also add an element of edible plants to your garden.
Recipe by Bake Love Give at https://bakelovegive.com/edible-chocolate-mousse-gardens/