Chocolate mousse with honey popcorn

  • Time cooking time: 10-15 minutes total
  • Yield Serves: 6


    For the honey popcorn:
    1/4 cup popcorn kernels
    1/2 cup sugar
    2 teaspoons honey
    2 teaspoons corn syrup
    3 teaspoons water

    For the chocolate mousse:
    8 ounces Swiss milk chocolate
    2 1/2 teaspoons vegetable oil
    1 cup heavy cream


    For the honey popcorn:
    Pop the corn in a microwave oven. Combine the sugar, honey, corn syrup, and water in a heavy-bottom saucepan. Cook over medium heat until the sugar is caramelized to a light brown color.
    Add to popcorn and stir to coat. Spread popcorn onto wax paper to cool. When cool, break the honey popcorn into small pieces.
    For the chocolate mousse:
    Microwave the chocolate with the oil for about 2 minutes to melt. Whisk in 1/4 cup of the cream. Whip the remaining cream to a medium peak. Fold into the chocolate mixture. Fold 3/4 of the honey popcorn into the mousse. Garnish with the remaining popcorn. Refrigerate for several hours.
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