chocolate mousse with honey


  • 2½ cups chilled whipping cream
  • 350g bittersweet (not unsweetened) dark chocolate, chopped
  • 5 tablespoons Manawa Honey (Tawari is best)


Stir ¾ cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
In large bowl, beat 1¼ cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight ¾-cup ramekins. Refrigerate until set, about 2 hours.
Whip remaining ½ cup cream to firm peaks. Spoon a dollop of cream in centre of each mousse.

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