Ingredients: • 2½ cups chilled whipping cream
• 450g bittersweet chocolate
• 5 Tablespoons honey
• 1 cup finely chopped frozen Sally Williams nougat
• Dash of brandy - optional
Method: • Stir ¾ cup cream, chocolate and honey in a heavy-based medium-sized saucepan over low heat until the chocolate melts and the mixture is smooth.
•
Cool, stirring occasionally.
• In a large bowl, beat 1¼ cups cream until soft peaks form.
• Fold half the cream into the chocolate mixture.
• When totally folded in, carefully fold in the remaining cream mixture.
• Then fold in chopped nougat.
•
Divide mousse among eight ¾ cup ramekins or any container you choose.
• Refrigerate until set overnight.
• Garnish with extra finely chopped frozen Sally Williams nougat and serve.
