• Soil
  • 50 grams Caster Sugar
  • 50 grams Ground Almonds
  • 30 grams Plain Flour
  • 20 grams Cocoa Powder
  • 3 grams Salt
  • 35 grams Melted Butter, Cooled
  • Mint Chocolate Mousse
  • 150 grams 70 percent Chocolate
  • 80 milliliters Double Cream
  • 5 Egg Yolks
  • 5 Egg White
  • 50 grams Caster Sugar
  • Handful of Fresh Mint
  • Small Edible Flower to Garnish


  1. To make the chocolate mousse, melt the chocolate over a bain marie and heat the double cream until it is just boiled.
  2. Add the egg yolks to the mixture and stir together to combine. Set to one side.
  3. Muddle your sugar and chopped mint leaves together until you have a green coloured sugar.
  4. Whisk the egg whites and slowly add the mint sugar until you have stiff peaks.
  5. Fold the whipped egg whites into the chocolate mixture in thirds until everything is combined and there is no meringue visible.
  6. Pour the chocolate mousse into individual plant pots and chill in the fridge for a few hours or overnight.
  7. To make the soil, sieve all the dry ingredients together and then add this to a stand mixer, pour in the melted butter and beat for 3-4 minutes.
  8. Bake for 15m at 160c.
  9. Allow to cool and then blitz to a fine crumb in a food processor.
  10. To assemble, sprinkle the soil on top of the chilled chocolate mousse and top with edible flowers.