Biscuit Base Chocolate Mousse Pots- Easy Recipe


Makes 5 pots

Time- 45min : 30 min for base to set: 15 min to add filling and topping.

Egg free Recipe

I use Marks and Spencer own brand mostly.


8 digestive biscuits (I use Marks and Spencer own brand)

30 grams of unsalted butter (I use Marks and Spencer own brand)



180 grams cream cheese

1.5 tbsp icing sugar

1 tbsp of sweet freedom chocolate shot

200 mls double cream



200 mls of double cream

Chocolate gratings



Crush the digestive biscuits.


Melt the butter in a pan then add the crushed biscuits and stir until they are all covered in butter.


Split the butter coated crushed biscuits into 5 glass or cup then leave in the fridge for 30min.

While the crushed biscuits are in the fridge whisk the cream cheese, icing sugar and double cream together in a bowl until light and fluffy.

Add the chocolate shot into the mixture too.

Once mixed pour onto each biscuit base.

Whisk the double cream until it is light and fluffy. Top the chocolate pots with it.

Grate the dark chocolate then sprinkle onto the whipping cream

Leave it in the fridge to set (15min) and then it is ready to eat.

This so easy that even my children can make it! There is little cooking involved just a lot of whisking.

Try it out and see what you think by commenting or tagging me on Instagram or Twitter.

Much Love

Northern Bindi



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