Can Kim Cook

Chocolate and honeycomb mousse

Mum loves Cadbury Crunchie bars so when she came to visit me earlier this year I wanted to make her a special dessert with honeycomb and chocolate.

I found this perfect recipe on the Delicious magazine website. It was surprisingly easy (I even surprised myself!)

Don’t let the homemade honeycomb put you of. It is so much fun to make and you’ll friends and family will hopefully be impressed with your newfound ‘Heston-esque’ kitchen antics.

I served mine in my Nana’s china tea cups which made everything seem delicate yet decadent.

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Chocolate and honeycomb mousse

Yield 6-8

Ingredients

For the mousse

  • 100g milk chocolate, in pieces
  • 150g dark chocolate, in pieces
  • 50g unsalted butter
  • 6 large free-range eggs, separated

For the honeycomb

  • 100g caster sugar
  • 3 tbsp golden syrup
  • 1 tsp bicarbonate of soda

Instructions

Honeycomb

  • Lightly grease a baking tray with butter
  • Put the sugar and golden syrup in a saucepan over a low heat until all of the sugar has dissolved
  • Once you can no longer see or feel any granules, turn up the heat and cook until the sugar turns into a golden caramel – this normally takes 3-5 mins
  • Once you have caramel, remove the saucepan from the heat and add the bicarbonate of soda
  • Stir quickly with a wooden spoon and quickly pour into the greased baking tray
  • Leave the honeycomb to cool for 15 mins until completely cold and hard

Mousse

  • Melt the two chocolates and the butter together. I like to do this in a glass heat-proof bowl which I place over a pan of simmering water. You can do this in the microwave but it is very easy to burn the chocolate
  • Once everything has melted together, take the bowl off the heat and leave to cool for 30mins. This is important as if you add your eggs too soon you’ll end up with chocolate scrambled eggs
  • After 30 mins mix the egg yolks to the chocolate and butter
  • In another bowl, beat the egg whites with an electric whisk until you get stiff peaks
  • Use a metal spoon to fold the egg whites into the chocolate mix bit by until all of it has been combined
  • The mousse needs to be chilled for a minimum of 6 hours but will keep well covered in the fridge for 48 hours or in a sealed container for up to 4 days
  • If you are chilling the mousse for 6-8 hours you can mix half of honeycomb mixture into the chocolate mix. It sadly starts to dissolve if kept in the fridge for much longer
  • Divide the mousse into 6-8 ramekins, containers or tea cups
  • If you are making the mousse for the following day, leave the honeycomb out of the mixture as sprinkle it on top before serving along with a few pieces too much on