Gluten Free Chocolate Mousse with Honeycombe
The ideal party pudding, this decadent combination of chocolate and honeycomb is guaranteed to impress. The recipe was given to us by Dominic Teague Executive Chef, One Aldwych Hotel as part of our 50th anniversary celebrations.
Credited to: Coeliac UK
Kcal: 272.0
Difficulty: More of a challenge
Serves 12
20 mins prep
60 mins cooking time
Ingredients
For the chocolate mousse
- 325g 70% chocolate*
- 30ml coconut oil
- 6 egg yolks
- 50g water
- pinch of salt
- pinch of instant coffee
- 7 egg whites
- 100g sugar
- For the honeycomb
- 10g honey
- 10g golden syrup
- 60g caster sugar
- 10ml water
- 4g bicarbonate of soda*
*Check Coeliac UK’s Gluten free food checker app for suitable products.
Method
1. Gently melt the chocolate and the coconut oil together in a heatproof bowl over a simmering pan of water. Set aside when melted.
2. In another bowl make a sabayon, by whisking the egg yolks, salt and instant coffee till light and fluffy over the simmering water.
3. In a mixer whip the egg whites with the sugar to stiff peaks (as you would with a French meringue).
4. Fold the sabayon into the chocolate and then into the meringue, pipe into glass dishes or moulds and set in the fridge.
5. While your mousse sets, make your honeycomb. Place all ingredients except the bicarbonate of soda in a pan and boil to a light caramel, 150° if you’re using a sugar thermometer.
6. Whisk in the bicarb and pour onto a non stick baking mat to cool.
3. In a mixer whip the egg whites with the sugar to stiff peaks (as you would with a French meringue).
4. Fold the sabayon into the chocolate and then into the meringue, pipe into glass dishes or moulds and set in the fridge.
5. While your mousse sets, make your honeycomb. Place all ingredients except the bicarbonate of soda in a pan and boil to a light caramel, 150° if you’re using a sugar thermometer.
6. Whisk in the bicarb and pour onto a non stick baking mat to cool.
7. Once cool, store in air tight container. Chop and sprinkle onto the mousse just before serving.
Nutritional information per serving
Kcal
272
Fat
16.1g
Carbs
23.9g
Protein
7.4g
Fibre
3.3g
Sugars
20g
Hints and tips:
Don’t throw your egg yolks away! You can use them up by making custard or a crème brûlée. In the restaurant I serve this with almond milk ice cream and chocolate and sea salt cookies for a really indulgent dessert.
