Terrarium Trifle Tutorial with Buttercream Succulents | How to Pipe

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Chocolate Mousse:
1. Heat 200ml full cream in a saucepan
2. Whisk 4 egg yolks and 100ml caster sugar together in a bowl
3. Gradually whisk in the hot cream into the egg yolk mixture and then place back into the saucepan too thicken (like making an 'anglaise'/pouring custard)
4. When mixture coats the back of a spoon, add in 220g dark chocolate to it and mix till melted together. Allow to cool
5. Whisk 300ml cold full cream to soft peaks. Fold it into the cooled chocolate 'anglaise'. Pour the mousse into the trifle or individual moulds and chill to set.