Hokey Pokey Chocolate Mousse. With a crunchy topping of crumbling honeycomb chocolate, these hokey pokey individually-portioned dessert pots are a real treat! - by Amy Sinclair. Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream.

Hokey Pokey, is a popular children's dance song from our award-winning CD, "All-Time Children's Favorites". Last week of term and then school is out for the summer. Faced with a round of class parties, I promised to make something for my children that they could take in as their contribution. You can have Hokey Pokey Chocolate Mousse using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Hokey Pokey Chocolate Mousse

Prepare of Hokey Pokey.
You need 5 tbsp of sugar.
You need 2 tbsp of light corn (golden) syrup.
It's 1 tsp of baking soda.
Prepare of Mousse.
You need 250 gm of dark chocolate.
It's 4 of large eggs separated.
Prepare 150 ml of heavy (double) cream.

Honeycomb, or its better name, hokey pokey, is a cinch to make. 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.

Hokey Pokey Chocolate Mousse instructions

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.
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.
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.
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..
Break the hokey Pokey into small chunks and use it to garnish the tops of the mouse just before serving.

No, this chocolate-coated honeycomb refers to a delicious caramel candy made with sugar, corn syrup or golden syrup, and baking soda. It's possible you've heard of this confection by a different name: hokey pokey, cinder toffee, sponge toffee, golden crunchers, fairy food candy, angel food candy, puff. Serving freedom of expression to experiment with our collection of Super Premium Ice. The only thing on our list for Santa this year is Double Chocolate Therapy 🙂 What about you?🍦. תמונה: "Salted Toffee and Hokey Pokey - Milk Chocolate Mousse, Hokey Pokey Ice Cream, Breton Sable". Leftover hokey pokey can be added to ice-cream, biscuits and cakes or dipped into melted chocolate, for a homemade crunchie.