Marbled Honeycomb & Chocolate Mousse Pots
- Preparation and cooking time
- Serves 6
- 200g Belgian milk chocolate
- 2 x 35g Crunchie bars, roughly chopped
- 284 ml pot double cream
- 250 ml tub mascarpone
- STEP 1Melt 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 2Spoon into small glasses or cups and top with rest of chocolate grated or shaved.