Caramel Chocolate Mousse

Cooking Directions

• Put the caramel milk chocolate in a heatproof bowl and place over a saucepan of simmering water, stirring occasionally – make sure the bowl doesn’t touch the water.
• Place the gelatine sheets on a plate and cover with 60mL of water and soak for 5 minutes.
• Place 1 Tbsp of water and sugar in a small saucepan and simmer until the sugar has dissolved.
• Wring out the water from the gelatine sheets and add sheets to sugar syrup, stirring gently until combined. Cool syrup slightly.
• Place the slightly cooled chocolate in a clean bowl, add the eggs and whisk until well combined.
• Slowly stream sugar syrup into the chocolate mixture until well combined and mixture is cool.
• Fold 1/3 of the whipped Bulla Thickened Cream into the chocolate mixture, then fold in the remaining cream.
• Evenly divide the mixture between 3-6 serving glasses and chill in the fridge for 3 hours until set.
• For the honeycomb crumble, line a flat baking tray with greased baking paper.
• Place the caster sugar and golden syrup in a large saucepan. Over a medium to high heat, swirl the saucepan around gently until everything has combined and starts bubbling. The mixture needs to bubble away until it is the colour of honey. Do not stir but keep swirling the saucepan.
• Take the saucepan off the heat and quickly whisk in the bi-carb soda. The mixture will expand and bubble up. Turn the mixture out immediately onto the prepared baking tray.
• Allow to cool then break honeycomb into chunks ready for decorating the mousse.
• To serve, decorate the mousse with a generous spoonful of Bulla Double Cream, honeycomb crumble pieces and chocolate shavings.