Chocolate water mousse


  • 225g chocolate (50-60% cocoa)
  • 200g water
  • 100g cherries


  • 100g caster sugar
  • 50g golden syrup
  • 1 tsp bicarbonate of soda
  • 6-8 ice cubes


  • Break the chocolate into small pieces and place in a heatproof bowl.
  • Pour the water in a saucepan and bring to the boil. Pour the boiled water over the chocolate and whisk until melted.
  • Place the bowl containing the chocolate on top of a large container with ice and water. Whisk the chocolate mixture continuously until it thickens and the whisk leaves a trail mark.
  • Pour the chocolate into a tub and leave to set in the fridge for 1 hour.
  • Meanwhile, add the sugar and golden syrup to a saucepan and heat to a light caramel.
  • Remove the caramel from the heat and thoroughly whisk in the bicarbonate of soda. As the caramel begins to rise, carefully pour the mixture into
    a tray that is lined with greaseproof paper and allow to cool and form into honeycomb.
  • Once the chocolate mouse is set, scoop out the portions using a hot, wet spoon. Serve with broken honeycomb and cherries.

37g carbs    |    23g fat   |   15g protein