Chocolate honeycomb mousse pots Recipe

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serves:

6

Skill:

easy

Cost:

cheap

Prep:

20 min

Nutrition per portion

RDA
Calories 313 kCal 16%
Fat 20g 29%
  -  Saturates 12g 60%

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

Ingredients

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

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!

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