Marbled honeycomb & chocolate mousse pots
The most impressive puds can be the easiest to make, as this little choc pot proves
Recipe uploaded by
47
ratings
Recipe by olive magazine
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes
- Melt 150g of the chocolate, then stir in the Crunchie pieces. Gently stir the cream into the mascarpone then stir in the chocolate mix until just marbled.
- Spoon into small glasses or cups and top with the rest of the chocolate, grated or shaved.
Per serving
918 kcalories, protein 7.2g, carbohydrate 44.7g, fat 80 g, saturated fat 47.1g, fibre 0.4g, salt 0.31 g
Recipe from olive magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/5020/
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Ingredients
- 200g Belgian milk chocolate
- 2 x 35g bars Crunchie bars, roughly chopped
- 284ml pot double cream
- 250ml tub mascarpone
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes
Ingredients
- 200g Belgian milk chocolate
- 2 x 35g bars Crunchie bars, roughly chopped
- 284ml pot double cream
- 250ml tub mascarpone
Per serving
918 kcalories, protein 7.2g, carbohydrate 44.7g, fat 80 g, saturated fat 47.1g, fibre 0.4g, salt 0.31 g
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