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Chocolate Mousse with Homemade Honeycomb

Nicole’s dessert recipe from week 4 of Come Dine With Me Australia.


  • Mousse

  • 300g good quality dark chocolate

  • 4 tbsp caster sugar

  • 4 egg yolks

  • 350 ml whipping cream

  • Honeycomb

  • 200g caster sugar

  • 65gm liquid glucose

  • 40gm wild flower honey

  • 10gm bicarbonate of soda, sifted


  • 1.

    Break up the chocolate in a large heatproof bowl and set it over a pan of simmering water until melted. Put the sugar in a pan with 1 tbsp water, and boil gently until a clear syrup forms.

  • 2.

    Put the egg yolks in a bowl and whisk with an electric mixer, then gradually pour on the syrup and continue whisking until the yolks have at least doubled in volume. Keep whisking until cooled.

  • 3.

    In a separate bowl, whip the cream to a ribbon stage, and fold it into the egg yolk mixture. Stir 1/3 into the melted chocolate, then fold in the rest.

  • Honeycomb:

  • 1.

    Combine sugar, glucose, honey and 1 tbsp water in a saucepan over low heat, stir until sugar dissolves, then bring to the boil

  • 2.

    Brush down sides of pan with a clean wet pastry brush and cook until it becomes a light caramel (5-7 mins). Add bicarbonate of soda, stir quickly, then quickly pour onto a heatproof tray lined with baking paper and cool completely (15-20 mins).

  • 3.

    Once the honeycomb has cooled, break up and place a 3cm layer of honeycomb into a dessert glass and top with the mousse.

  • 4.

    Place in the fridge until you are ready to serve. Then break up the honeycomb until it is a dust and sprinkle over the top.

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