Chocolate Mousse Flowerpots

flower dessert

Adapted from a recipe by Chef Jeffrey Nathan, Adventures in Jewish Cooking   


8-ounces semi–sweet or bittersweet chocolate, finely chopped (Like Schmerling or  Scharffenberger)
3 tablespoons vegetable oil

1 tablespoon unsweetened cocoa (Like Hersheys)
1 1/2 cups whipped dairy heavy cream, or Rich Whip (whipped)
1 teaspoon vanilla extract
1 teaspoon dark rum

10 chocolate "sandwich"' cookies with vanilla filling, such as Oreos

6 stemmed silk flowers
6 (3–inch) terra–cotta flowerpots*


Melt the chocolate, oil, and cocoa together in the top part of a double boiler over hot, not simmering, water. Remove from the heat and let stand until cool, but still pourable 
Whip cream, vanilla, and rum in a chilled large bowl with a hand-held electric mixer. Stir a large spoonful of the whipped cream into the chocolate to loosen it, then fold this mixture into the remaining cream until evenly colored. Spoon into the flowerpots, smoothing the tops. Crush cookies into crumbs. We used the steel blade of a food processor. Apply a thick layer of the crumbs on top of each chocolate mousse to resemble dirt. Cover each pot loosely with plastic wrap and refrigerate until the mousse is chilled, at least 2 hours and up to 1 day. 
To serve, insert a flower into each mousse. Let stand at room temperature for about 10 minutes, then serve


Yield: 6 servings Dairy or Parve 
For Passover, use chocolate macaroon crumbs instead of sandwich cookies 
*Chef Nathan recommends 6 (3-inch) terra-cotta flowerpots, washed in soapy water, rinsed, and air dried. (Pots should be glazed inside with no hole in the bottom). We used a glass planter shaped container for serving.