A duo of Honeycomb desserts

Regular readers of my blog may remember that I sampled a Dark Chocolate Honeycomb Bar last month but there wasn’t enough to try out any recipes. Well Mighty Fine Honeycomb have now sent me a free bag of Salted Caramel Honeycomb Dips, so I was able to put my cooking hat on after all.

Mighty fine salted caramel honeycomb

My immediate thought was to make a chocolate honeycomb mousse, but of course I couldn’t do a traditional raw egg mousse recipe, as son1 isn’t even permitted to eat a runny boiled egg, let alone raw. So I decided to adapt and use mascapone cheese instead and then I increased my base recipe in order to make a cheesecake at the same time as well as the mousses.

Chocolate honeycomb mousse

Honeycomb Cheesecake

Honeycomb Cheesecake and Chocolate Honeycomb Mousses

Ingredients (both serve 4)

70g salted caramel honeycomb dips
250g mascapone cheese
300ml double cream
100g milk chocolate
6 digestive biscuits
40g margarine

Method

Line a 6 inch springform tin with greaseproof paper.
Put the digestives in a plastic food bag and crush into crumbs with a rolling pin.
Melt the margarine in a saucepan.
Mix in the crushed digestives.
Tip mixture into the tin and press down well.
Place in refrigerator for at least an hour before continuing with recipe.
Remove the base from the tin and place on serving plate.
Reposition just the side piece of the springform tin around the base.
Break the chocolate into small pieces and melt in a basin over a pan of boiling water.
Whip the cream in a large bowl.
Fold the mascapone cheese into the cream.
Use a blender to crush the honeycomb into shards.
Reserve some of the larger honeycomb shards and then mix the rest into the cream cheese mixture.
Remove the basin of melted chocolate from the heat.
Spread about 2/3 of the cream cheese mixture onto the base.
Mix the rest of the cream cheese mixture into the melted chocolate.
Spoon into 4 ramekin dishes.
Place cheesecake and mousses into refrigerator for at least several hours or overnight.
Just before serving, sprinkle reserved honeycomb shards over top of cheesecake and mousses.
Serve and enjoy.

honeycomb cheesecake and mousse

Both desserts were delicious, although we all agreed the mousses were best. However with hindsight I think the cheesecake could be improved with a few drops of vanilla essence.

And I did save a couple of salted caramel honeycomb dips for a larger neat taste. Just as excellent as the dark chocolate covered bar. Yummy.

Salted Caramel Mighty Fine Caramel

This product currently retails at £3.50 for a 90g pack and is also available in 50g bars and 220g gift packs. I highly recommend it. Do take a look at the range to see the other flavours.

As mentioned last time, I am also pleased to see that they donate 5% of profits to Friends of the Honey Bee, a campaign organised by the British Beekeepers Association to halt the decreasing number of Britain’s honey bees and other pollinators and build a better future for them.

The range is available to buy in-store at Harvey Nichols and at various local shops and delis, as well as online at www.mightyfine.co and www.notonthehighstreet.com.

I’d love to hear your favourite sweet treat.

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Disclosure.  This post is a review of a product I was sent for free.  All opinions are my own.

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8 thoughts on “A duo of Honeycomb desserts

  1. Abigail Cullen

    The cheesecake mousse sounds and looks yummy, luv the idea, using the salted caramel honeycomb, bet it added a lovely bite to the dessert.

    Like

    Reply
    1. mumjd Post author

      Yes especially the reserved bits sprinkled on just before serving, as so crunchy still. The texture would soften if added earlier

      Like

      Reply

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