Chocolate honeycomb mousse pots recipe

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serves: 6
Skill: easy
Cost: cheap
Prep: 20 min

Nutrition per portion

Calories 313 kCal 16%
Fat 20g 29%
  -  Saturates 12g 60%
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  • How can you resist these lovely dessert pots of chocolate and crunchy honeycomb from Essentials magazine? Go, on – they’re only tiny


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


    • 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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