McDougall’s double chocolate pot

Method Print recipe

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1. Pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Chocolate Mousse and whisk for 30 seconds on slow speed.
2. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
3. Dice the chocolate brownie into 1cm chunks and place half into the dishes or pots. Pipe the Delight on top with the remaining diced chocolate brownie and chill for one hour before serving.
4. To serve dust with cocoa powder.