Honey Chocolate Mousse
A community recipe by CobyNot tested or verified by Nigella.com
Introduction
When I was younger, I never knew that chocolate mousse was usually made with eggs. This is the one I always made, and very popular it was too. Few ingredients and few steps. No idea why I use dessert spoons as a measurement, maybe I couldn't fit the tablespoons in the honey jar;) It occurs to me now, you could probably avoid a water bath, and use direct heat, but I have only ever used this method, so am happy to continue with this slower method.
When I was younger, I never knew that chocolate mousse was usually made with eggs. This is the one I always made, and very popular it was too. Few ingredients and few steps. No idea why I use dessert spoons as a measurement, maybe I couldn't fit the tablespoons in the honey jar;) It occurs to me now, you could probably avoid a water bath, and use direct heat, but I have only ever used this method, so am happy to continue with this slower method.
Ingredients
Serves: 6
- 350 grams dark chocolate
- 750 millilitres cream
- 5 tablespoons honey
- 12 ounces bittersweet chocolate
- 3 cups cream
- 5 tablespoons honey
Method
Honey Chocolate Mousse is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Combine the chocolate, broken into pieces, the honey and ¾ cup of cream over a barely simmering water bath.
- Stir until chocolate has just melted and combined with the cream and honey. Set aside to cool.
- While the mixture is cooling, whip the remaining 2¼ cups of cream to not quite firm, but a little more than soft peaks (this is exactly what I have written in my book).
- Gradually fold in the whipped cream to the now cooled chocolate mixture.
- Pour into one serving bowl or individual bowls if preferred (this makes a generous amount) and refrigerate.
- If using one large serving bowl, the mousse will probably take a good 3 hours to set.
- Combine the chocolate, broken into pieces, the honey and ¾ cup of cream over a barely simmering water bath.
- Stir until chocolate has just melted and combined with the cream and honey. Set aside to cool.
- While the mixture is cooling, whip the remaining 2¼ cups of cream to not quite firm, but a little more than soft peaks (this is exactly what I have written in my book).
- Gradually fold in the whipped cream to the now cooled chocolate mixture.
- Pour into one serving bowl or individual bowls if preferred (this makes a generous amount) and refrigerate.
- If using one large serving bowl, the mousse will probably take a good 3 hours to set.
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What 1 Other has said
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Posted by Love TO Eat on 6th April 2013
Show more commentsIs there any problem if we use honey instead of golden syrup for making chocolate mousse.. and how can I identify how much to cook ...