Marcus Bean’s honeycomb chocolate mousse pots
Stylish, indulgent and a chocolate lover's dream! Marcus is keeping things sweet behind the kitchen counter today, whipping up his smooth, velvety chocolate mousse with chunks of crunchy honeycomb.
Honeycomb Chocolate Mousse Pots
Serves 2
Ingredients
For the mousse:
40g butter
60ml double cream
200g milk chocolate (I use Callebaut 40% cocoa)
1 tbsp cocoa powder
2 egg yolks
4 egg whites
1 tbsp caster sugar
For the honeycomb:
150g water
140g caster sugar
50g honey
10g bicarbonate of soda
Method
1. For the mousse, start by putting a pan of water on the heat, bring to the boil and then reduce to a low heat. Place a bowl on top of the pan to create a bain-marie and put the butter, cream, chocolate and cocoa powder in the bowl and let it melt and combine. Once it's melted, place the mixture to one side.
2. Once the chocolate has cooled for 5 minutes, whisk in the egg yolks until combined.
3. In a separate bowl whisk the egg whites until stiff then add the caster sugar and whisk again until glossy.
4. Whisk half the egg whites into the chocolate mix, then fold in the other half of the whites into the chocolate until mixed. Pour or pipe into glasses and set in the fridge.
5. For the honeycomb, start by lining a tray with parchment paper.
6. Place all the ingredients except the bicarbonate of soda into a saucepan, put on a medium to high heat and heat until the mix reaches a temperature of 150℃ on a sugar or digital thermometer.
7. Once the mix reaches 150℃ add the bicarbonate of soda, take the pan off the heat and gently mix. The honeycomb mixture will bubble and rise quickly. Pour the mixture carefully onto the parchment and allow to cool and set.
8. Once set, break it into pieces and garnish the mousse.