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.
Recipe by Cookin.com.au at http://cookin.com.au/easy-chocolate-mousse-recipe-honeycombe-crumble-and-coffee-rum-and-white-chocolate-foam/