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Chocolate and Honey Mousse

From Screamingly Good Food by Karen Barnaby

Published by Whitecap Books 1997

 

Serves 6-8

 

2 1/2 cups whipping cream 600 ml

12 oz. bittersweet chocolate, chopped into small pieces 340 g.

5 Tbsp. fragrant honey 75 ml

 

In a heavy-bottomed pot, bring 1 cup (240 mL) of the cream to a boil. Remove from the heat and add the chocolate and honey. Stir until the chocolate is completely melted. Scrape into a large bowl and cool, stirring occasionally.

Beat 1 cup (240 mL) of the cream until soft peaks form. Fold into the cooled chocolate mixture. Divide among six 1-cup (240 mL) ramekins, wine glasses or tea cups. Chill for at least two hours or overnight.

Beat the remaining 1/2 cup (120 mL) cream to soft peaks. Place a small dollop on each mousse before serving.