- 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.
- 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.
- 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.
- 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.
Bicarbonate of soda
Semi Freddo Mousse
NESTLÉ Docello White Chocolate Arctic Buttons
NESTLÉ Docello Caramel Mousse Dessert Mix
prepared according to directions on pack
Chocolate crunch topping
NESTLÉ Docello Calypso Dark Compound Chocolate
NESTLÉ Docello Snowcap White Buttons