This is the first recipe I made from Leon Baking & Puddings. You can read my review of the book here. It’s a simple chocolate mousse but I jazzed it up by adding shards of homemade honeycomb. What’s great about this recipe is that’s it’s also easily adapted to be dairy free.
The recipe calls for egg whites which keeps the mousse light and airy. A shot of espresso enhances the chocolate. Alex has already requested another batch. Next time I would make half of the honeycomb recipe. It made a huge portion and was much more than we could eat in a few days.
100g 70% chocolate
30g unsalted butter
2 egg yolks
1 shot espresso
zest of 1 orange (optional)
3 egg whites
20g caster sugar
100g unsalted butter
1 tbs white wine vinegar
300ml golden syrup
400g caster sugar
1 tsp baking soda
- Make the chocolate mousse. Get 4 containers ready. In a microwave safe bowl melt the chocolate and butter at 30 second bursts. Whisk the egg yolks and caster sugar in small bowl until nearly white and stir into the melted chocolate. Stir in the espresso and orange zest.
- In a separate bowl whisk the egg whites to stiff peaks and then fold into the chocolate mixture. Pour into the serving containers and refrigerate until set.
- Make the honeycomb. Use a heavy bottomed pan as the mixture will bubble up significantly. Butter a large baking dish and line with parchment paper.
- Over a low heat melt the butter. Add the vinegar, golden syrup and caster sugar. Turn the heat up to medium and don't stir the pot.
- Insert a sugar thermometer and heat until the syrup reaches 149 C. Remove from the heat and stir in the baking soda. It will bubble up like crazy. Pour into the lined baking dish. Once the mixture has started to set score into bite sized pieces. Once cooled break into pieces and place on top of the mousse before serving.
adapted from Leon Baking & Puddings