Chocolate and Honeycomb Mousse

Apart from just eating your honeycomb, you can crumble it into a mousse (or just use the little shards and crumbs from when you break it up) – the amount you want to use can vary, according to your taste.  I have specified one quantity here, but you don’t have to use that much.  The honeycomb adds an interesting texture to the otherwise smooth mousse.  This is a good mousse to make if you are trying to avoid raw egg (not a great idea to eat during pregnancy for example).  You can also use milk chocolate if you prefer, but I like the dark chocolate in this mousse.  This serves four people.

Chocolate and Honeycomb Mousse

Chocolate and Honeycomb Mousse

150g dark chocolate broken into pieces;

1/3 cup olive oil;

1 cup chilled, thickened cream;

I quantity honeycomb, crumbled into small pieces.

 

Place chocolate  into a heatproof bowl and place over a small pan of simmering water.  Don’t let the water touch the bottom of the bowl, or it might overheat the chocolate and cause it to ‘sieze’.   Once chocolate is melted, take off the heat and stir through the oil until mixed.  Leave to cool for about five minutes.

While it is cooling, beat the cream until soft peaks form.  Fold this through the chocolate until well blended, then fold through the pieces of honeycomb.  Spoon into serving dishes.  This can be eaten immediately, or chilled for later.

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