Milk chocolate mousse with honeycomb

Milk chocolate mousse with honeycomb

A chic pudding to cap off an elegant dinner party - you can use Crunchie bars instead of making your own honeycomb, if you like

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 30 minutes + setting time

Method

  1. To make the honeycomb, heat the sugar and syrup gently in a heavy saucepan until the sugar melts, then boil the mixture until it turns a deep, golden caramel. Whisk in the bicarbonate of soda (this will make it foam up) then quickly pour it onto an oiled baking sheet, set on a chopping board, and cool.
  2. Melt the chocolate and stir in the egg yolks. Softly whip the cream and fold into the chocolate mix. Beat the egg whites until stiff and fold into the mix.
  3. Break the honeycomb into small chunks and fold most of it into the mousse. Pour into glass tumblers or teacups and leave to set in the fridge for 2-4 hours. Sprinkle the leftover honeycomb over the top.
Try

Know-how

Making honeycomb is surprisingly easy but if you're short of time, use three broken up Crunchie bars instead. Don't make this more than a few hours ahead or the honeycomb will melt into the mousse.

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

Recipe from olive magazine, November 2006.

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Latest comments and suggestions

Results 21-32

  • Binder photo chefMarcus

    14 February 2011

    chefMarcus rated and commented on this recipe

    3 stars

    Dead easy... honey went down really quick.... had to make a second batch

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  • Binder photo Lisarose

    08 May 2011

    Lisarose rated and commented on this recipe

    5 stars

    I made the mousse and added Crunchie bars instead of making the honeycomb. It was very easy to make, and tasted lovely.

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  • Binder photo lindseyballingall

    19 June 2011

    lindseyballingall commented on this recipe

    Made it with crunchies - so easy and delicious!

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  • Binder photo Jans

    12 January 2012

    Jans commented on this recipe

    Made this last weekend for my family and only noticed as I had almost finished that it shouldn't be made too far in advance because the honeycomb dissolves. However, the melted honeycomb went down a treat. Delicious and simple to make and it's been requested as a dessert again this weekend.

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  • Binder photo Jans

    12 January 2012

    Jans commented on this recipe

    Made this last weekend for my family and only noticed as I had almost finished that it shouldn't be made too far in advance because the honeycomb dissolves. However, the melted honeycomb went down a treat. Delicious and simple to make and it's been requested as a dessert again this weekend.

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  • Binder photo Vicks

    18 March 2012

    Vicks rated and commented on this recipe

    5 stars

    I have never made a chocolate mousse before but made it today for my Mum, and it went down a treat. Recommend for any novice cook that wants to impress friends and family...

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  • Binder photo littleh

    28 March 2012

    littleh rated and commented on this recipe

    5 stars

    I made this for friends (1 wheat intollerant) who were coming for dinner. I knew I had a busy day so I made it about 7 hours ahead but didn't mix the honeycomb in. I served it in a mix of vintage tea cups and put some of those chocolate crisps (look like chocolate pringles) on the saucer. Really pretty, they raved about it!

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  • Binder photo Lauren

    08 April 2012

    Lauren rated and commented on this recipe

    5 stars

    I have not made the chocolate part of this recipe, but refer back to it everytime I want to make honeycomb as this is the lightest and best honeycomb recipe I've ever tried (and I've tried a few!). I'm sure the chocolate pot is lovely too (chocolate and double cream being a winner there) but I normally cover the honeycmb in Dairy Milk chocolate. Devine!

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  • Binder photo SophaLopha

    12 September 2012

    SophaLopha rated and commented on this recipe

    5 stars

    I have used this about 6 times now for different audiences and it works a treat every time

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  • Binder photo Jaimi

    05 January 2013

    Jaimi rated and commented on this recipe

    5 stars

    I made this Christmas day - and it went down a treat. I made 3 batches of honeycomb in the end to get it right. The 1st on I took off the heat too early and it ended up looking like a caramac bar. The second was great but I made it days in advance and it changed texture - I'm assuming I didnt cover it correctly. It was truly yummy :-)

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  • Binder photo Pageface

    05 February 2013

    Pageface rated and commented on this recipe

    4 stars

    A really quick and easy dessert to make. I'll use half dark and half milk chocolate next time as it was a bit too sweet for me.

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  • Binder photo Leanne29

    28 February 2013

    Leanne29 rated and commented on this recipe

    5 stars

    Great light dessert, didn't bother with making the honeycomb as struggled to get it right in the past so used 3 Crunchie bars as suggested! Delicious

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

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
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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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