Celebrations · Chocolate · Desserts

Baileys & Chocolate Mousse with Honeycomb

Colette

My obsession with buying cookbooks, does not stop there.  It also extends to the monthly food magazines too!


This has resulted in a tower of magazines which are destined for recycling.  Before I send them on their way, I will be trying out and posting a recipe or two from each one!


This retro-style dessert is from BBC Olive Magazine, and I have made it quite a few times since it appeared in the February 2010 issue.  However, this time, I decided to use some Baileys Irish Cream Liqueur, just to add a little more Pzazz!

This recipe will serve 6


The first thing to do is make the Honeycomb


5 tbspns Granulated Sugar
2 tbspns Golden Syrup
1 tbspn Bicarbonate of Soda (Sodium Bicarbonate)


Heat the sugar with the golden syrup in a heavy-based pot/pan, until the sugar and syrup has melted.  It will change colour to a golden caramel.


Using a wooden spoon, stir in 1 tablespoon of Bicarbonate of Soda.  Be careful at this point, as the mixture will immediately foam up. That’s the chemistry bit!  Pour it, really quickly, on to an already-oiled baking tray and place on a wooden chopping board with a tea towel underneath the tray, or any heat resistant surface, to cool.  I used Sunflower oil for the baking tray.  Once cooled, gently prize the honeycomb from the tray. It should lift off easily.


Now, to make the Baileys & Chocolate Mousse.  Please note the mousse is made with uncooked eggs, and, therefore, not suitable for all.


200g (30%) Milk Chocolate (I used Áine Chocolate. Use your favourite)
4 Eggs Seperated (keep both yokes and whites)
150ml Double Cream
100ml Bailey’s Irish Cream Liqueur


Melt the chocolate in a bowl over a pot/pan of just-boiling water, and allow to cool slightly.  Mix in the egg yokes. Add the Baileys Irish Cream liqueur. Whisk up the double cream, and fold it in to the chocolate mixture. Beat the egg whites until firm and add these in too, folding gently, until all has combined.

 
Snap the honeycomb into pieces, and place some in to each of the  serving glasses.     
 

Pour in the mousse mixture, and place in a refrigerator for a few hours to allow it to set.
 
Sprinkle any left-over pieces of honeycomb on top of each mousse before serving.

Enjoy!

18 thoughts on “Baileys & Chocolate Mousse with Honeycomb”

  5. Colette, this sounds amazing. I've never been successful with honeycomb so will have to try your recipe soon. I'm all out of Baileys now too after my obsession over the past week with adding it to coffee. Your mousse will give me an excuse to buy a new bottle now!

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  6. Thanks Adrienne. Until I started making it last year, I never made it in my life. Just watch it when you put the Bicarb in, and get it on to the baking tray quickly. Don't try to spread it, just roll the tray around, and it will find its own level. I bought a small bottle of Baileys this time, so I wouldn't be tempted 🙂

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  7. I have a lovely recipe for crunchies (but dread to think what goes into making those) so I reckon I could use your honeycomb recipe and make my own!A plan!M

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  10. Thanks for your comment, Kristin. This recipe is so easy to do, but tastes like you have put a lot more effort in, than you actually have. Hope you try it.

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  12. Thanks a million Breige. We all have a secret addiction to the books and magazines, if the truth be known. It's such an easy recipe. Hope try it.

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