Adapted from a recipe by Chef Jeffrey Nathan, Adventures in Jewish Cooking
8-ounces semi–sweet or bittersweet chocolate, finely chopped (We used Scharffenberger)
3 tablespoons vegetable oil
1 tablespoon cocoa powder (We used Hersheys)
1 1/2 cups heavy cream, whipped or whipped Coffee Rich
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
*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.