Sea Salted Chocolate Shot’s with Cardamon Honeycomb
January 29, 2014
Wow this is a triumph, simple and fun to make. As the Honeycomb erupts like lava spurting from a volcano, oh yes!!! and best mates salty rich chocolate and cardamon infused honeycomb .... for you Jeanne-Claire to awaken all six of your senses.
- Prep: 30 mins
- Cook: 10 mins
- Yields: 10 Small
We love making these little shot glass delights, simple and fun......
To make the mousse, melt the chocolate, salt and half the cream together in a bowl gently, over simmering water, until thick and glossy. In a separate bowl whisk the egg yolks and sugar together, until they have doubled in volume. In another bowl lightly whisk the remaining cream. Time to bring it together.....add the slightly cooled salty chocolate into the egg mixture along with the whisked cream, and fold gently, to make a light, air filled mousse. Pour into shot glasses, chill in the fridge for 2-3 hours or until the mousse has set.
Now for a little kitchen honeycomb science, line a 20cm cake tin with baking parchment. In a large heavy based saucepan, add the syrup and sugar, bring to the boil then allow the mixture to simmer gently for 5-10 mins, the mixture with darken to a golden colour, keeping a beady eye on the bubbling mixture, do not allow it to burn, stir in the cardamon and remove from the heat. Carefully add the bicarb and mix it in, the mixture will froth and foam like an erupting volcano, immediately pour into the lined tin and leave to cool for 1 hour. Use as you wish.....today we have gently smashed some shards of cardamon honeycomb to top the delicious salty mousse.......Enjoy Jeanne-Claire......Let your senses run wild!
The honeycomb will store in an airtight container for up to 2 days... thats if it last that long !!! and one last invitation, play and experiment with this recipe, so many amazing spices, zests and flavours, mix it up and please share your experience with us .........