Easy Chocolate Mousse Recipe, Honeycombe Crumble and Coffee, Rum and White Chocolate Foam Recipe

 

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Deserts are just one of those things that you either love to make as a homecook, or avoid like the plague because the thought of having a messy kitchen full of bowls and whisks covered with flour is just something you don’t want to deal with. It’s funny actually, I used to be one of those cooks that avoided making deserts and was always so enthused in making the savoury dish of the meal. I think the general feeling about baking or making deserts is that it’s just so technical. And for homecooks who are so used to throwing in ‘a little bit of this’ and ‘a little bit of that’, the notion of needing specific measurements for everything is just too much to handle.

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So when I was invited to a friends house for dinner one night, I really wanted to bring a dish along however bringing the main meal isn’t quite what you do when you are invited to a dinner party (unless specifically requested of course). And then there I was, scouring the net for an easy desert recipe without the fuss whilst still keeping the WOW factor I always aim for with my food.

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The process was quite simply actually. The recipe focusses on using good quality dark chocolate to get the most flavour out of your mousse. But for some reason I couldn’t just leave it at the mousse. I wanted to add more, I wanted to make sure I had additional textures and different flavour combinations to really make this an enjoyable closing act.

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My thoughts process really revolved around:

1) What can I include into my desert to get texture? The obvious pairing to a smooth mousse is the crunchy bite you get out of honeycombe!

2) What other flavour profile do I introduce to an already sweet desert? And well, I thought… the bitter bite of a coffee foam seemed like the right pairing.

And the end result was fantastic! I carried the mousse’s to work that morning to keep it refrigerated all day to then make the travel to my dinner party. I had already pre-crushed the honeycomb and had my Coffee foam set in my espuma in the fridge over night.

Once we gobbled down a delicious mexican meal, I brought out the mousse, topped it with the honeycomb and finished it off with my foam.

And in minutes, all our desert glasses were empty and faced some serious food coma! ;)

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Easy Chocolate Mousse Recipe, Honeycombe Crumble and Coffee, Rum and White Chocolate Foam
Author: 
Recipe type: Desert
Cuisine: Desert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
NOTES You will need an espuma foam bottle to create the foam
Ingredients
  • CHOCOLATE MOUSSE
  • 250g good-quality dark chocolate, broken into pieces
  • 1 x 600ml ctn Dairy Farmers Thick Custard
  • 1 x 300ml ctn Dairy Farmers Thickened Cream
  • White chocolate, thickly grated, to serve
  • 1 x Crunchie Chocolate Bar
  • COFFEE FOAM
  • 100g good-quality white chocolate, broken into pieces
  • 1 x 300ml ctn Dairy Farmers Thickened Cream
  • 1 x 30ml spiced rum
  • 1 x 100ml black coffee
Instructions
  1. Place the chocolate and custard in a heatproof bowl over a saucepan of simmering water i.e - Double boiler. (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool.
  2. Use an electric beater to whisk the cream in a bowl until soft peaks form. Add to the chocolate mixture and gently fold until just combined. Spoon evenly among eight 200ml-capacity serving glasses. Cover with plastic wrap and place in the fridge for 1 hour or until set. Sprinkle with grated white chocolate to serve.
  3. Using a pestle and mortar, crush your crunchie chocolate bar so achieve smaller pieces. Do not crush to finely as you do not want to loose its shape completely.
  4. For the coffee foam, melt your white chocolate over a double boiler. Once melted, pour in the thickened cream, spiced rum and black coffee.
  5. Once completely mixed, pour into your espuma bottle and shake vigorously. Leave in fridge for at least 4 hours to cool.

 

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