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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
  • 26⅓ fluid ounce 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 3/4 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 2 1/4 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 3/4 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 2 1/4 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.
  • Tell us what you think

    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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