Chocolate honeycomb mousse pots

(65 ratings)

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Chocolate honeycomb mousse pots
Chocolate honeycomb mousse pots
  • Serves: 6

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe How can you resist these lovely dessert pots of chocolate and crunchy honeycomb from Essentials magazine? Go, on they're only tiny


  • 100g dark chocolate
  • 75g milk chocolate
  • 75ml double cream
  • 3 medium eggs, separated
  • 25g caster sugar
  • 3 Crunchie bars, broken into pieces


  1. Melt the dark and milk chocolate together with the cream in a bowl set over a pan of barely simmering water.
  2. Allow the mixture to cool slightly, then whisk in the egg yolks.
  3. In a large bowl, beat the egg whites with an electric whisk, then gradually add the sugar and whisk until quite stiff. Add a spoonful of egg white mix to the chocolate mixture and fold in to loosen, then fold in the rest until combined.
  4.  Fold in one third of the Crunchie pieces. Divide between 6x125ml ramekins (or small tumblers).
  5. Chill in the fridge until set. Divide the remaining Crunchie shards on top and dive in!

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 313(kcal)
  • Fat 20.0g
  • Saturates 12.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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