Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, hokey pokey chocolate mousse. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Hokey Pokey Chocolate Mousse is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Hokey Pokey Chocolate Mousse is something that I have loved my entire life. They are fine and they look fantastic.

With a crunchy topping of crumbling honeycomb chocolate, these hokey pokey individually-portioned dessert pots are a real treat! - by Amy Sinclair. A rich and creamy hokey pokey ice cream recipe with chunks of homemade honeycomb in a vanilla base. The photos don't even do it justice.

To begin with this particular recipe, we have to prepare a few components. You can cook hokey pokey chocolate mousse using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Hokey Pokey Chocolate Mousse:

1. Take Hokey Pokey
2. Take 5 tbsp sugar
3. Get 2 tbsp light corn (golden) syrup
4. Take 1 tsp baking soda
5. Take Mousse
6. Take 250 gm dark chocolate
7. Get 4 large eggs separated
8. Make ready 150 ml heavy (double) cream

It is also the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at. Coat hokey pokey pieces in melted chocolate for an extra special treat! Special thanks to Edmonds for use of this Best Ever recipe.

Instructions to make Hokey Pokey Chocolate Mousse:

1. Hokey Pokey : Oil a baking sheet Heat the sugar and syrup gently in a heavy based saucepan until the sugar melts then boil the mixture until it turns a deep golden caramel
2. Whisk in the baking soda (this will make it foam up), then quickly pour the mixture onto the prepared baking sheet, set on a wire rack and let cool
3. Mouse : melt the chocolate in a double boiler over barely simmering water. Remover from the heat and stir in the egg yolks. Softly whip the cream and fold it into the chocolate mixture
4. Heat the egg whites until stiff and fold them into the chocolate mixture. Divide evenly among six to eight glasses or small ups. Cover and chill in the refrigerator for 4 hours.
5. Break the hokey Pokey into small chunks and use it to garnish the tops of the mouse just before serving

Why does my hokey pokey taste like the baking soda, I'm using the correct amount and whisking in pan. Color looks good, I get the rise and nice holes.still taste BS?? Whether you call it honeycomb, cinder toffee or hokey pokey, this honeycomb in milk chocolate is always popular. Unlike most honeycomb out there, our recipe uses lots of real honey for a delicious, authentic flavour. Each piece of this award winning confectionery is smothered in creamy milk.

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