Hokey Pokey Chocolate Mousse

How to Making 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. With a crunchy topping of crumbling honeycomb chocolate, these hokey pokey individually-portioned dessert pots are a real treat! chocolate slice recipe Chocolate mousse slice. These chocolate mouse slices are delicious and what's even more exciting, you can whip these babies up in minutes. Spoon ice-cream into a large bowl. Process cream cheese and sugar in same, clean food processor until smooth.

Het is een luchtig suikersnoep dat ze.

Hokey Pokey is what most people would know as honey comb, and when you put it in to ice cream its like a marriage made in heaven.

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

Ingredients cook Hokey Pokey Chocolate Mousse

1. You need Hokey Pokey.
2. You need 5 tbsp sugar.
3. You need 2 tbsp light corn (golden) syrup.
4. You need 1 tsp baking soda.
5. Prepare Mousse.
6. You need 250 gm dark chocolate.
7. Prepare 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 - Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer: no one can resist a bit of hokey pokey I've found. Gently fold sugar and egg yolk mix into the cream then stir through chunks of hokey pokey. Pour into a two-litre plastic container with a tight fitting lid and freeze overnight or until firm. Leftover hokey pokey can be added to ice-cream, biscuits and cakes or dipped into melted chocolate, for a homemade crunchie. Remove from heat and add egg yolks, one at a time, whisking well. Add liqueur and whisk to combine. Beat egg whites using electric beaters until soft peaks form. Thank you and good luck