Honeycomb Chocolate Mousse
Ingredients
TO MAKE THE MOUSSE
- 175g 70% dark chocolate, broken into pieces
- 2 Tbsp cocoa powder
- 1 tsp coffee granules
- 1 tsp vanilla extract
- 4 Tbsp cold water
- 4 Tbsp boiling water
- 4 egg whites
- 2 Tbsp raw or golden caster sugar
- 100mL Bulla Thickened Cream
TO SERVE
- 100mL Bulla Double Cream
- 100g chocolate honeycomb, roughly crushed
Cooking Directions
- Put the chocolate pieces, cocoa, coffee, vanilla and cold water in large heatproof bowl and place over a saucepan of simmering water – make sure the base bowl does not touch the water.
- Stir everything until the chocolate just begins to melt and remove the saucepan from the heat (but leave the bowl on top) stirring occasionally until everything has melted. Add the boiling water and stir to combine. Leave to cool a little.
- Whisk the egg whites until just stiff peaks. Add the sugar slowly and continue whisking until thick and glossy.
- Beat the Bulla Thickened Cream into the cooled chocolate mixture.
- Fold one third of the egg whites into the chocolate mixture using a large metal spoon. Carefully fold in the rest of the egg whites until evenly mixed. Be careful not to over mix, you do not want to knock out all the air.
- Spoon into 6 to 8 small glass serving cups or glass bowls.
- Refrigerate for a few hours or overnight.
- To serve, place a generous serving of Bulla Double Cream on top of each mousse and sprinkle over the crushed chocolate honeycomb.
Ingredients
TO MAKE THE MOUSSE
- 175g 70% dark chocolate, broken into pieces
- 2 Tbsp cocoa powder
- 1 tsp coffee granules
- 1 tsp vanilla extract
- 4 Tbsp cold water
- 4 Tbsp boiling water
- 4 egg whites
- 2 Tbsp raw or golden caster sugar
- 100mL Bulla Thickened Cream
TO SERVE
- 100mL Bulla Double Cream
- 100g chocolate honeycomb, roughly crushed