Crunchie honeycomb chocolate mousse
- Portion size: Serves 6-8
- Hands-on time 60 min, plus chilling
- Difficulty: easy
Smooth, velvety chocolate mousse with chunks of crunchy honeycomb both stirred through and placed on top – that is decadence in a bowl. This dessert version of a Crunchie chocolate bar will quickly become a new family favourite.
Why not serve these indulgent puds to round off Easter lunch?
Ingredients
- 100g milk chocolate, in pieces
- 150g dark chocolate, in pieces
- 50g unsalted butter, plus extra for greasing
- 6 large free-range eggs, separated
For the honeycomb
- 100g caster sugar
- 3 tbsp golden syrup
- 1 tsp bicarbonate of soda
You’ll also need…
- Non-stick baking tray, greased, plus 6 small pudding bowls or dessert glasses (or a 1.5 litre serving dish)
Method
- For the honeycomb, put the sugar and golden syrup in a large non-stick saucepan over a low heat and leave until the sugar has dissolved. Turn the heat up until the sugar turns into a golden caramel (this will take about 5 minutes). The more you cook the caramel, the more bitter the honeycomb will be. Add the bicarbonate of soda, stir quickly with a wooden spoon to combine then, working quickly, pour out into the greased baking tray. Leave to cool for at least 15 minutes or until completely cold and hard.
- While the honeycomb is cooling, melt both chocolates and the butter together in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl). Once melted, stir briefly to combine, then remove from the heat and leave to cool for 30 minutes.
- Once the chocolate has cooled, use a wooden spoon to beat in the egg yolks. In a separate large clean mixing bowl, beat the eggs whites with an electric mixer until they form stiff peaks. Use a large metal spoon to fold a spoonful of whisked egg whites into the chocolate mixture to loosen it. Gently fold in the remaining egg whites using a figure-of-eight motion.
- Break the honeycomb into chunks. Stir half the honeycomb into the mousse mixture, then divide the mixture among pudding bowls or glasses (or spoon into a 1.5 litre serving dish). Chill for at least an hour or up to 6 hours. Sprinkle with the remaining honeycomb to serve.
Nutrition
- 356kcals Calories
- 19.5g (10.4g saturated) Fat
- 8.5g Protein
- 36.2g (36g sugars) Carbs
- 0.9g Fibre
- 0.6g Salt
For 8
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