A cute recipe kids (and fluffy yellow bears) will love! These Chocolate Hunny Pots are filled with honey mousse and covered with a smackerel of honey on top.

Chocolate “Hunny Pots” with Honey Mousse | SugarHero.com
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I was one of those weird kids who didn’t watch “normal” tv. When I was younger, we had a PBS-only rule in my house, so I could tell you all about what was happening on 3,2,1…Contact or Square One, but couldn’t begin to tell you what The Simpsons were about, or what a “cowabunga” was. And those fancy cable kid’s shows? Fuggedaboutit. [Now, when my youngest brother was growing up? That’s a different story. The rules were so relaxed for him, he was practically watching The Godfather in first grade. But I’m not still holding a grudge about it or anything…]

We did have a stash of movies I was allowed to watch, and one of my favorites was . I loved Pooh. I had the classic editions of the books that I read over and over again, and for some time I collected Eeyore memorabilia, in the way that little girls always seem to have a collection of some sort.

Chocolate “Hunny Pots” with Honey Mousse | SugarHero.com

Now that I’m a parent, I think much more about children’s entertainment, and how our kids are formed by what media they consume. (And I have a little more sympathy for my parents’ strict rules, as well.) I’m looking forward to sharing with my own son. It’s sweet and fun and full of wonderful characters and gentle lessons about love and friendship.

To celebrate the movie, I decided to make a dessert version of one of Winnie the Pooh’s favorite treats: hunny pots.

Chocolate “Hunny Pots” with Honey Mousse | SugarHero.com

These pots are entirely edible, made of chocolate and decorated with a Pooh-inspired “HUNNY” label. The filling is a quick and simple honey-white chocolate mousse. I think of this as a “cheater’s” mousse because it’s so dang easy—no separating eggs or whipping yolks and whites required!  The pots are finished with a smackerel of honey on top, so they look like they’re filled to the brim and overflowing with honey.

Chocolate “Hunny Pots” with Honey Mousse | SugarHero.com

These chocolate bowls are one of my favorite ways to fancy up dessert. They’re easy to make—Pooh might say they’re very little bother—but they look elegant and always impress people! If honey-white chocolate mousse isn’t your thing, you can fill them with ice cream, whipped cream, curds, or other mousses instead. They can even be used to hold candies or other treats at parties. There’s a picture tutorial and full recipe below—give them a try!

How to Make Chocolate “Hunny Pots” with Honey Mousse | SugarHero.com

Chocolate Pots de Creme

These rich, flavorful and lightly sweetened Chocolate Pots de Crème are like a baked custard–they have a smooth, firm texture that comes from being thickened with egg yolks. So creamy!
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Close view of several Butterscotch Pots de Creme on a wooden serving tray.

Butterscotch Pots de Creme

These Butterscotch Pots de Creme are an easy and elegant dessert. They’re silky smooth and have a deep caramelized sugar flavor that contrasts perfectly with a pinch of crunchy salt on the top. 
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Close up of a Hunny Pot next to a wooden honey spoon.

Chocolate Hunny Pots

5 from 3 votes
These Chocolate Hunny Pots are entirely edible, made of chocolate and decorated with a Pooh-inspired “HUNNY” label. The filling is a quick and simple honey-white chocolate mousse. It is fluffy, completely delicious, AND kid friendly!


Prep1 hour 30 minutes
Cook0 minutes
Chilling Time2 hours
Total3 hours 30 minutes
Yields8 3/4 cup servings

Ingredients

Chocolate “Hunny Pots” – yield: 10 or more hunny pots (make as many as you can, in case some break!)

Quick Honey-White Chocolate Mousse

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Instructions 

To Make the Chocolate "HUNNY Pots" :

  • Melt the dark chocolate candy coating in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Once it’s completely melted and smooth, set it aside to cool until it is just barely warm, stirring occasionally. If the coating is too hot, it will cause the balloons to burst, so it’s important that it be nearly room temperature, but still fluid enough to dip.
  • Blow up the water balloons until they’re about 4” tall. They should be well inflated but not stretched to their maximum. Your hunny pots will be about the size of the bottom half of the balloon, so use this to judge how much you should inflate them.
  • Cover a baking sheet with waxed paper. Holding a balloon by the knot at the top, dip it into the barely warm candy coating. I find it easiest to press it down until it’s half-submerged, then twirl it around while pressing down so that the coating comes up around the sides in an even layer. Remove the balloon from the chocolate and let the excess drip back in the bowl, then set it down on the prepared baking sheet. Repeat with as many balloons as you can make with your candy coating. Refrigerate the tray to set the coating, for about 30 minutes.
  • Once the coating is set, grip a balloon just below the knot, and cut a small hole in the balloon above your fingers. Slowly and steadily let the air out, controlling it with your grip. If you let the air out too fast, it’s more likely that the bowl will crack or the balloon will burst or tear, making it harder to remove. When most of the air is out of the balloon, hold it by the bottom and gently pull the balloon from the inside of the bowl. Repeat with the remaining bowls.
  • Melt the light chocolate candy coating, stir it until smooth, and let it cool until it’s just barely warm. Hold a bowl by the bottom lip and dip the top of the bowl into the coating, covering 1/4-1/2” of the top rim. Once all of the bowls are dipped, refrigerate them again to set the light chocolate coating.
  • Finally, melt the white coating. Pour it into a piping bag fitted with a small round tip, or a paper cone. (A small plastic bag with a hole cut in the corner might also work, or you can try using a toothpick.) Write the word “HUNNY” on the front of the bowls. Let the coating set one final time before filling the pots.

To Make Quick Honey-White Chocolate Mousse :

  • Combine the chopped white chocolate, salt, 3/4 cup heavy cream, and honey in a medium saucepan. Place the pan over low heat and gently warm it up, stirring frequently, until the white chocolate has melted and the mixture is smooth. Remove from the heat, pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
  • While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the white chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and white chocolate together.
  • Whip the remaining 1 1/4 cups heavy cream to firm peaks. Fold half of the whipped cream into the white chocolate, and once it’s incorporated, fold in the remaining whipped cream. Pour the mousse directly into 8 3/4-cup chocolate pots, ramekins, or other serving containers. Refrigerate for 2 hours before serving. Mousse can be made several days in advance and kept in the refrigerator until ready to serve. If desired, top “hunny pots” with a thin layer of honey on top of the mousse, for visual appeal.

Recipe Notes

Adapted from Bon Appetit yield: 8 3/4-cup servings

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?

Nutrition

Calories: 509kcal | Carbohydrates: 42g | Protein: 4g | Fat: 36g | Saturated Fat: 23g | Cholesterol: 90mg | Sodium: 140mg | Potassium: 174mg | Fiber: 0g | Sugar: 40g | Vitamin A: 885IU | Vitamin C: 0.6mg | Calcium: 123mg | Iron: 0.2mg
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85 Comments

  1. These are so adorable I can hardly stand it! I pinned it to my Cute Food board …and these are cute to the core. Can’t wait to see what you come up with next!

    1. Thanks Kathy, and thanks for pinning! I think I need to check out your cute food pin board–sounds like my kind of place. 🙂

  2. How incredibly charming! It brings me right back to all my imaginary adventures in the Hundred Acre Woods when I was little.

    1. Thanks so much Nikki! The books really were magical, weren’t they? To me that’s the sign of a great book–something that stands the test of time and stays in memory for decades.

  3. Is there a way to make the honey mousse with something other then white chocolate? It makes me very sick. But I love Winne The Pooh 🙂

    1. Hi Amanda! You can use another type of chocolate (milk or dark) instead of white–does that help? Otherwise, you’ll probably need to use another recipe entirely…the good news is, you can fill these bowls with anything, so you could always substitute your favorite pudding or ice cream instead. 🙂

  4. Hi there, Im attempting to make these for my daughters birthday & have had no success so far. Any tips you can share? Why water balloons? Do you fill with water or air? I tried regular balloons & they didnt work. Also how do you get the balloon out of the chocolate? The chocolate stuck to my balloons but I used candy melts. Could that be the problem? These are beyond adorable, love your post. Elaina

    1. Hi Elaina, Sorry to hear you’re having trouble. I use water balloons because they’re much smaller than regular balloons. You want the surface of the balloons to be stretched fairly tight, and if you just blew up regular balloons a small amount, they would still be fairly soft and wrinkly. I believe water balloons are also made of a thinner material which helps with the deflation/peeling. I filled them with air, not water.

      I used candy melts for this recipe as well (Merckens brand, but other brands should work too). I think if you’re using water balloons, letting the coating set until it’s very firm, and then carefully, VERY slowly letting the air out and peeling the balloon away, you might have more success. Are there any other specific points in the recipe that could be clarified? Good luck!

  5. Hi there! First of all, I LOVE the HUNNY pot idea. It is so cute and adorable! My 11 month old son loves Winnie The Pooh and I wanted to make these Hunny chocolate pots for his 1 yr old birthday party this weekend. Unfortunately,I’m having a little trouble making the chocolate bowls. My water balloons keep bursting once I sat it on the wax paper. The melted chocolate is barely warm, almost solidifying again. And the balloons still pop. Only 9 survived out of 20 balloons. I don’t know what I did wrong. 🙁 I was so excited to make this but now I’m almost giving up making it. Does the quality of the water balloon matters?
    Thanks!

    1. Hi Karen, I’m so sorry to hear that you’re having a problem with the balloons! I have only ever had problems with balloons bursting when the chocolate is too warm, and I believe my water balloons are cheapies from Target. What is the temperature of the kitchen you’re working in? What kind of chocolate are you using? Can you try with the chocolate even cooler, or at that point is it too thick to dip at all? Could you figure out any pattern to the ones that didn’t pop?

      [PS Happy first birthday to your son! My 2-year old is obsessed with Winnie the Pooh too!]

      1. Thanks! I think I will be more excited with the Hunny pots than my son. 😀 😀
        Anyway, I bought these water balloons from Dollar Store. Not sure if that may be the problem. The temperature in my house is about 69F-70F. I bought the chocolate candy wafers from Hobby Lobby (Make N Mold brand). The chocolate was at the point where it became too thick to even dip in it many times and I ended up having to reheat it in the microwave again. I melt the chocolate using microwave since I don’t have a double boiler. At first I thought maybe I should use all the blue balloons (since the one that stayed intact and perfect was the hourglass shaped blue balloon) BUt I was wrong. It didn’t matter what color at that point. It’s pretty a hit and miss kinda thing.

        1. Honestly, I’m a little stumped. When I have had problems with balloons popping, it is usually the first 1 or 2 that I dip, so I let the chocolate cool a bit and then it stops happening. (And you have my sincere sympathies! I know what a huge pain it is to clean up exploding chocolate.)

          It may be that the dollar store balloons are just too thin to be used in this way. Do you have any access to other balloons to give it a try? Otherwise, it sounds like your chocolate and your room temp are just about perfect. [I always use the microwave to melt my chocolate too–who has time for a double boiler?? 🙂 ] I hope you’re able to try it with other balloons so we can get to the bottom of this! Good luck!

  6. Hello!

    I was wondering if you rinsed off the balloons before using them? To get off any powder that might be on them? I rinsed mine and then dried them. But the balloons are sticking to the chocolate when I try to pull them out. ..

    1. Hi Melissa, I didn’t rinse my balloons off first, but if they were thoroughly dried I don’t think that rinsing/drying them would be a problem. Did you use chocolate coating or chocolate chips? Was the chocolate chilled before you started the balloon removal process?

      1. I used the Wilton candy melts and chilled the pots before removing the balloons. I experimented a bit and finally figured out a successful way to get the balloon out without it tearing and sticking to the pot – i rubbed flour on each balloon before coating it with chocolate. Works great! Thanks so much for your quick response 🙂

        1. Nice–the flour is a great idea! I wonder if powdered sugar would work as well? That’s a neat hack–glad they worked out for you in the end!

  7. These look amazing! Could you possibly answer a question I have? Although I suspect the answer may be no. Would I be able to freeze this mousse? I really shouldn’t have that much mousse in the fridge whilst living alone! Thanks

    1. Hi Meg! Sadly, you’re right–the mousse won’t freeze well. The texture will suffer after it defrosts and it might separate in a weird way. I’m sorry to be the bearer of bad news! You could try quartering it?

      1. Oh what the heck, this mousse looks so yummy – I’ll give it a go and quarter the recipe. Or maybe halve it…. 2 serves of dessert never hurt anyone, right? 🙂