Our chocolate honeycomb mousse pots are unbelievably easy to make, and they're a chocoholics dream dessert.
Why stop at one kind of chocolate in your mousse when you can mix dark and milk chocolate together? Chocolate mousse is such a great pudding when you have lots of guests to cater for. You can make it well in advance and just leave it chilling in the fridge until you're ready to serve it up. This recipe makes 6 individual mousses, you can easily multiply the portions. Also, if you're serving this as part of a larger buffet spread, you could make the portions even smaller - canapé size, by putting them in shot glasses, making about 10-12 portions instead.
Ingredients
- 100g dark chocolate
- 75g milk chocolate
- 75ml double cream
- 3 medium eggs, separated
- 25g caster sugar
- 3 Crunchie bars, broken into pieces
WEIGHT CONVERTER
Method
- Melt the dark and milk chocolate together with the cream in a bowl set over a pan of barely simmering water.
- Allow the mixture to cool slightly, then whisk in the egg yolks.
- 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.
- Fold in one third of the Crunchie pieces. Divide between 6x125ml ramekins (or small tumblers).
- Chill in the fridge until set. Divide the remaining Crunchie shards on top and dive in!
Top tip for these chocolate honeycomb mousse pots
You can make these into cherry mousses instead of honeycomb ones, by adding a little kirsch to the chocolate as it melts. Top each pot with an undyed glacé cherry to finish.
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