White Chocolate Mousse With Honeycomb

White chocolate cream with a light texture and a honeycomb crunch top. Choose good quality chocolate for this recipe.

White Chocolate MooseIngredients

  • 175g white chocolate chips, or chopped
  • 300mls double (heavy) cream
  • 1 tsp Vanilla extract
  • 1 bar chocolate coated honeycomb confectionery bar, for the topping.


  1. Melt the white chocolate in a small pan over low heat, with half of the cream and heat very gently until the chocolate has melted.
  2. Stir until smooth; pour into a bowl and leave to cool.
  3. Whip the remaining cream and vanilla until soft peaks, thickened but not too stiff.
  4. Whisk the cooled white chocolate mixture until light and airy and then fold in the whipped cream.
  5. Divide the chocolate cream between the serving glasses. Cover and pop in the fridge to chill overnight.



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