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Cook The Cover: Chocolate Mousse With Torched Meringue

To make this chocolate mousse a cover star, top bowls of chocolate mousse with torched meringue, scatter with fresh berries and peanut honeycomb. Add the finishing touches by sprinkling with edible gold dust.  

3-ingredient chocolate mousse and quick peanut honeycomb   

Serves 4 • Total Time 20 Min (Plus Refrigeration Time)  

For the mousse
4 slabs dark chocolate, chopped
200g white marshmallows, chopped
2 cups cream

For the honeycomb
½ cup peanuts, lightly salted and toasted
½ tsp bicarbonate of soda
1 cup white sugar    

For the mousse
1. Add the chocolate, marshmallows and half the cream to a large heat-proof bowl over a pot of simmering water.
2. Stir the ingredients until they have all melted, about 10–12 minutes.
3. Remove from the heat and allow mixture to cool to room temperature.
4. In a separate bowl, whip the remaining cream until soft peaks form.
5. Fold the cream into the chocolate mixture until its combined well and smooth.
6. Scoop into serving bowls or glasses and chill overnight until set.

For the honeycomb
1. Arrange the peanuts on a lined baking tray. Set aside.
2. Place the sugar in a saucepan over medium heat. Do not stir it.
3. Carefully tilt the pan from side to side to melt the sugar evenly.
4. Once the sugar turns a deep gold colour, add the bicarbonate of soda.
5. Stir to combine and pour onto the tray of peanuts.
6. Cool until honeycomb has set and hardened.
7. Break into shards and serve as a topping with the chocolate mousse.

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