Milk chocolate mousse with honeycomb

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• stusiz

  04 November 2007

  stusiz rated and commented on this recipe

  

  I put a splash of white wine vinegar in just before turning up the heat to boil the liquid.

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• KEL'S RECIPE

  01 February 2008

  KEL'S RECIPE rated and commented on this recipe

  

  I found this so easy to make (mousse), I didn't add or change anything. I couldn't master the honeycomb but the mousse was enough!

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• sherilyn

  22 March 2008

  sherilyn rated and commented on this recipe

  

  Mouse was lovely, however I had two attempts at the honeycomb and burnt it both times - recipe doesn't say how much you should let the mixture foam up before you pour it out, I did it as quickly as I could but it was still burnt black and in the end had to throw one of my best non-stick pans (that put up with everything!) away as it ad made so much mess!

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• sally spoon

  27 April 2008

  sally spoon commented on this recipe

  I found the hoeycomb was chewy but tasted delicious.How long should one let the sugar and syrup boil for and do you need to turn the heat off before adding the bicarb ?

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• EmmaJRead

  03 May 2008

  EmmaJRead rated and commented on this recipe

  

  Mousse was delicious, I used half plain and half milk chocolate to make it a bit more more rich. Honeycomb was easy. I gently simmered the mixture until the grains of sugar were almost dissolved (about 5 mins for me). I took it off the heat then to add the bicarb of soda, it only took 20 secs to foam up then I poured it straight into a tin lined with baking parchment. It worked for me and no mess!

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• Hannah's Rec

  20 June 2008

  Hannah's Rec commented on this recipe

  I made with dark chocolate in glasses and lined the bottom of the glass with fresh rasperries! Delicious! I did cheat by serving with pre-bought brandy snaps though instead of attempting the honeycomb! Was quick and gorgeous!

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• Heather

  02 July 2008

  Heather rated and commented on this recipe

  

  Loved this receipe so easy, I preferred it served it poured into tall champagne flutes topped with grated choc with home made tuille twists. such an easy and impressive looking and tasting desert!

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• Emily

  25 July 2008

  Emily commented on this recipe

  Fantastic recipe! I kept the heat right down on the honeycomb and took it slowly and it worked perfectly. I used 30% cocoa solids Belgian chocolate so the mousse wasn't too rich and then served it with half a strawberry on top. Delicious!

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• Emily

  25 July 2008

  Emily rated this recipe

  

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• april.fool

  01 November 2008

  april.fool rated and commented on this recipe

  

  I made half the mousse mixture with dark chocolate and half with white chocolate, then layered them in the serving dishes - it was awesome! Also discovered that if you don't have much time the mousse sets in the freezer in about 30 minutes. Didn't bother with the honeycomb as it was a last-minute thing, but I don't think it needed it.

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• Daisy Rae

  18 January 2009

  Daisy Rae rated and commented on this recipe

  

  I made this with a chocolate orange and some milk chocolate to give it a orange taste. Was lovely and not too rich and it was so simple to make too.

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• MamaDel

  14 February 2009

  MamaDel commented on this recipe

  I used a sugar themometer at 310deg (hard crack) took it off the heat whisked in the bicarb and poured right away. It carried on frothing in the baking tray. Worked a treat.

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• joliecooks

  06 March 2009

  joliecooks commented on this recipe

  Fantastic recipe! The honeycomb was a hit! Thank you

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• Kirstie0504

  09 March 2009

  Kirstie0504 rated and commented on this recipe

  

  My mousse went lumpy and didn't set- however I think this may have been my personal failings as a novice cook!! tasted delicious though- served in wine glasses. friends couldn't get enough of my gooey mess. Any hints on how to improve next time round?

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• CMD

  09 October 2009

  CMD rated this recipe

  

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• Katie Allen

  24 October 2009

  Katie Allen rated and commented on this recipe

  

  Just made the honeycomb, came out beautifully. I waited until the mixture was a golden brown colour and then took of the heat and added the bicarbonate. I made a few batches to perfect it. The key seems to be to use level rather than heaped tbsp of golden syrup (this is easier if you use the squeezy bottle) and keep the mixture quite deep when placing it in the tray so lots of air bubbles. May try making my own crunchie bars next time! I will be adding the honeycomb to my own recipe for chocolate mousse as I cant eat raw eggs.

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• Mrs.R

  27 March 2010

  Mrs.R rated this recipe

  

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• wattsy

  28 May 2010

  wattsy rated and commented on this recipe

  

  i used crunchie bars and it worked really well!

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• The Great Raymundo

  06 July 2010

  The Great Raymundo rated and commented on this recipe

  

  Ridiculously easy. The honeycomb worked amazingly well, and makes for an impressive touch. I added an extra teaspoon of bicarbonate of soda (just to be sure!) then (as suggested above) I left it to cool in a deep roasting dish-type tray.

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• RuGibbs

  07 September 2010

  RuGibbs rated and commented on this recipe

  

  Made this for a very short notice dinner party last night - I had an hour, so no time to set. Obviously I stuck it in the freezer... and was amazed at the results! It was that little bit colder, but still a touch gooey - which was actually lovely. Crunchy bars work wonders. I served them in wine glasses, the guests couldn't get enough. I will definitely try the less rushed version next time - home made honeycomb, and might even leave it to set. But nice to know I can whip it up at the very last minute and it will still be fab.

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http://www.bbcgoodfood.com/recipes/3953/

http://www.bbcgoodfood.com/recipes/3953/

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Ingredients

• 200g milk chocolate (at least 30 percent cocoa solids)
• 4 eggs , separated
• 142ml double cream

FOR THE HONEYCOMB

• 5 tbsp granulated sugar
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes + setting time

Ingredients

• 200g milk chocolate (at least 30 percent cocoa solids)
• 4 eggs , separated
• 142ml double cream

FOR THE HONEYCOMB

• 5 tbsp granulated sugar
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda

Per serving

412 kcalories, protein 7.1g, carbohydrate 38.6g, fat 26.5 g, saturated fat 13.7g, fibre 0.8g, salt 0.78 g

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