Honeycomb Mousse "Choc Top"

  • 24 portions

Instructions

  1. HONEYCOMB: In a small saucepan, combine the sugar, glucose and bicarb soda. Bring to the boil. Pour into lined cake tin and cool. Break or crush into pieces.
  2. SEMI FREDDO MOUSSE: In small pan, heat gelatine and water. Add chocolate and mix. Allow to cool slightly. Fold in prepared NESTLÉ Docello® Caramel Mousse and 100g honeycomb. Freeze overnight.
  3. CHOCOLATE CRUNCH TOPPING: In a microwave proof bowl, place half the coconut oil, NESTLÉ Calypso dark compounded chocolate and salt. Heat in short bursts until melted. Mix well to combine, repeat with the white chocolate. Keep warm until required.
  4. To assemble, scoop the Semi Freddo Mousse into the mini waffle cones. Press firmly onto the cone. Dip cones into Chocolate crunch topping and sprinkle with remaining honeycomb whilst still wet.

Recipe Details

Qty

Unit

Ingredient

Preparation

24

ea

Waffle Cone

 

 

 

Honeycomb

 

365

gr

Sugar

 

170

mL

Glucose

 

13

gr

Bicarbonate of soda

 

 

 

Semi Freddo Mousse

 

9

gr

Gelatine, powder

 

50

mL

Water

 

150

gr

NESTLÉ Docello White Chocolate Arctic Buttons 

melted

250

gr

NESTLÉ Docello Caramel Mousse Dessert Mix

prepared according to directions on pack

 

 

Chocolate crunch topping

 

270

mL

Coconut oil

 

210

gr

NESTLÉ Docello Calypso Dark Compound Chocolate 

 

0.25

gr

Salt

 

210

gr

NESTLÉ Docello Snowcap White Buttons