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White chocolate and honeycomb mousse

These simple, quick to prepare mousse desserts are as delicious as they sound. Take care when heating the white chocolate mixture; if the heat is too high, the chocolate will "seize"­ or become lumpy.
WHITE CHOCOLATE AND HONEYCOMB MOUSSE
4
10M
10M
20M

Ingredients

Method

1.Place egg yolks, chocolate, sugar, gelatine and milk in small heavy-based saucepan; stir continuously, over low heat for 1-2 minutes, or until mixture is smooth. Transfer mixture to large bowl; cool.
2.Using an electric mixer, beat egg whites in small bowl for about 1 minute, or until soft peaks form.
3.Using an electric mixer, beat cream, in a separate small bowl, for about 1 minute, or until soft peaks form.
4.Fold cream and honeycomb into chocolate mixture, then fold in egg whites.
5.Divide mixture among four 1 cup (250ml) glasses; refrigerate mousse, covered, 4 hours before serving.

Prepare dish at least five hours before serving.

Note

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