Chocolate honeycomb mousse pots recipe

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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

  • healthy
Serves6
SkillEasy
Preparation Time20 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories313 Kcal16%
Fat20 g29%
Saturated Fat12 g60%

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

WEIGHT CONVERTER

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Method

  1. Melt the dark and milk chocolate together with the cream in a bowl set over a pan of barely simmering water.
  2. Allow the mixture to cool slightly, then whisk in the egg yolks.
  3. 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.
  4. Fold in one third of the Crunchie pieces. Divide between 6x125ml ramekins (or small tumblers).
  5. Chill in the fridge until set. Divide the remaining Crunchie shards on top and dive in!

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