Chocolate Mousse Recipe
honeycomb crumble and homemade English toffee
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Mousse
Honeycomb Crumble
Homemade English Toffee
Method
Chocolate Mousse
- 1
Prepare the Chocolate
Melt the dark chocolate in a heatproof bowl over a pot of simmering water until smooth, then let it cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form.
- 3
- 4
Combine Ingredients
Gently fold the melted chocolate into the egg mixture, then fold in the whipped cream until fully combined.
- 5
Chill
Spoon the mousse into serving dishes and refrigerate for at least 2 hours until set.
Honeycomb Crumble
- 6
- 7
Add Bicarbonate
Once the mixture reaches a golden color, remove from heat and quickly stir in the bicarbonate of soda.
- 8
Set and Crumble
Pour the mixture onto a lined baking sheet and let it cool completely. Once set, break into small pieces.
Homemade English Toffee
- 9
- 10
Flavor
Remove from heat and stir in vanilla extract.
- 11
Set to Cool
Pour into a greased baking dish and let it cool completely before breaking into pieces.
