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Honey Chocolate Mousse

A community recipe by

Not tested or verified by Nigella.com

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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

Metric Cups
  • 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.

  1. Combine the chocolate, broken into pieces, the honey and ¾ cup of cream over a barely simmering water bath.
  2. Stir until chocolate has just melted and combined with the cream and honey. Set aside to cool.
  3. 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).
  4. Gradually fold in the whipped cream to the now cooled chocolate mixture.
  5. Pour into one serving bowl or individual bowls if preferred (this makes a generous amount) and refrigerate.
  6. If using one large serving bowl, the mousse will probably take a good 3 hours to set.
  1. Combine the chocolate, broken into pieces, the honey and ¾ cup of cream over a barely simmering water bath.
  2. Stir until chocolate has just melted and combined with the cream and honey. Set aside to cool.
  3. 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).
  4. Gradually fold in the whipped cream to the now cooled chocolate mixture.
  5. Pour into one serving bowl or individual bowls if preferred (this makes a generous amount) and refrigerate.
  6. 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

  • Is there any problem if we use honey instead of golden syrup for making chocolate mousse.. and how can I identify how much to cook ...

    Posted by Love TO Eat on 6th April 2013
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