WHITE CHOCOLATE AND HONEYCOMB MOUSSE

WHITE  CHOCOLATE  AND  HONEYCOMB  MOUSSE:


INGREDIENTS:

2  eggs, separated
250g  white eating chocolate, chopped coarsely
1  tablespoon caster sugar
1  teaspoon gelatine
1/3  cup (80ml) milk
300ml  thickened cream
2 X  Violet Crumble Bars, chopped coarsely

METHOD:

• Place egg yolks, chocolate, sugar, gelatine and milk in small heavy-based saucepan; stir continuously, over low heat, until mixture is smooth. Transfer  mixture to large bowl; cool.
• Beat egg whites in small bowl with electric mixer until soft peaks form.
• Beat cream, in separate small bowl, with electric mixer until soft peaks form.
• Fold cream and honeycomb into chocolate mixture then fold in egg whites, Divide mixture among four 1-cup (250ml) glasses; refrigerate mousse, covered, 4 hours before serving.

Preparation time -10 minutes (plus cooling and refrigeration time)

Cooking time -5 minutes

Serves -4

Tip:  Care must be taken when heating the white chocolate mixture; if the heat is too high, the chocolate will " seize" that is, it will become clumpy, grainy and, therefore, unusable.