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Marbled Honeycomb & Chocolate Mousse Pots

By Jbarthrop (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
Dreamy chocolate mousse


  • 200g Belgian milk chocolate
  • 2 x 35g Crunchie bars, roughly chopped
  • 284 ml pot double cream
  • 250 ml tub mascarpone


  • STEP 1
    Melt 150g of the chocolate , then stir in crunchie pieces. Gently stir the cream into the mascarpone then stir in chocolate mix until just marbled.
  • STEP 2
    Spoon into small glasses or cups and top with rest of chocolate grated or shaved.
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    Rating: 5 out of 5.1 rating
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