Chocolate Mousse Cups by Kirsten Tibballs

Cooking Directions

• Divide the crushed butterscotch biscuits evenly between six 165ml cups.
• Boil the Bulla Thickened Cream (A), then pour it over the milk chocolate (A). Whisk until the chocolate is completely melted and combined, then allow it to sit at room temperature for 10 minutes.
• Semi-whip the Bulla Thickened Cream (B) until it has some body but still collapses, then fold it through the chocolate mixture.
• Divide the mousse evenly between the 6 cups, on top of the biscuit crumbs, then place into the refrigerator for a minimum of 1 hour to set.
• Melt the milk chocolate (B) and use it to pipe a pair of bunny ears for each mousse cup, then allow to set.
• Whip the Bulla Thickened Cream (C) until it reaches piping consistency.
• Pipe a swirl of whipped cream on top of the chilled chocolate mousse cups.
• Garnish with the chocolate bunny ears and small chocolate Easter eggs.