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Try this marbled honeycomb and chocolate mousse recipe, then check out our classic chocolate mousse, white chocolate mousse, chocolate mousse cake and vegan chocolate mousse.

  • 200g Belgian milk chocolate
  • 2 × 35g bars Crunchie
    roughly chopped
  • 284ml pot double cream
  • 250ml tub mascarpone

Nutrition:

  • kcal918
  • fat80g
  • saturates47.1g
  • carbs44.7g
  • fibre0.4g
  • protein7.2g
  • salt0.31g

Method

  • step 1

    Melt 150g of the chocolate, then stir in the crunchie pieces. Gently stir the cream into the mascarpone then stir in the chocolate mix until just marbled. Spoon into small glasses or cups and top with the rest of the chocolate, grated or shaved.

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