Hokey Pokey Chocolate Mousse

Steps Cook Recipes Hokey Pokey Chocolate Mousse using 8 ingredients and 5 steps

Hokey Pokey Chocolate Mousse - This delicious old fashioned treat is super easy to whip up, and even better coated with chocolate. Hokey Pokey - Our belgian dark chocolate brownie with chunks of home made hokey pokey and our hokey pokey white chocolate ganache.. Lyrics to Hokey Pokey - (Just in case you forgot or are too young to know it) Put your left foot in Your left foot out Your left foot in And shake it all about In a bowl, using an electric mixer, beat cream cheese with sour cream, yoghurt, sugar, eggs and vanilla until smooth. Spoon ice-cream into a large bowl. Process cream cheese and sugar in same, clean food processor until smooth.

It is not only easy to make but taste very crunchy and caramely.

Eline Nagelkerke staat in de keuken op de camping om honey comb candy te maken, ook bekend als hokey pokey.

You can have Hokey Pokey Chocolate Mousse using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients cook Hokey Pokey Chocolate Mousse

1. Prepare Hokey Pokey.
2. You need 5 tbsp sugar.
3. It's 2 tbsp light corn (golden) syrup.
4. You need 1 tsp baking soda.
5. You need Mousse.
6. It's 250 gm dark chocolate.
7. It's 4 large eggs separated.
8. You need 150 ml heavy (double) cream.

Hokey Pokey Chocolate Mousse instructions

1. Hokey Pokey : Oil a baking sheet Heat the sugar and syrup gently in a heavy based saucepan until the sugar melts then boil the mixture until it turns a deep golden caramel.
2. Whisk in the baking soda (this will make it foam up), then quickly pour the mixture onto the prepared baking sheet, set on a wire rack and let cool.
3. Mouse : melt the chocolate in a double boiler over barely simmering water. Remover from the heat and stir in the egg yolks. Softly whip the cream and fold it into the chocolate mixture.
4. Heat the egg whites until stiff and fold them into the chocolate mixture. Divide evenly among six to eight glasses or small ups. Cover and chill in the refrigerator for 4 hours..
5. Break the hokey Pokey into small chunks and use it to garnish the tops of the mouse just before serving.

Hokey Pokey Chocolate Mousse - Don't stir once the pan's on the heat. Advocaat (Dutch Eggnog) Hokey Pokey Ice Cream. Chocolate & Orange Pots de Creme. Baumkuchen (Tree Cake) Welcome to The Kiwi Cook! I'm Susan - food lover from the best little country in. Hokey Pokey, it would seem, is not just a toddler's dance. Down Under, it's a beautiful, fluffy, yet crispy piece of confectionery delight enjoyed from New Zealand to England. Thank you and good luck