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Hazelnut mousse with honeycomb and chocolate

Hazelnut mousse with honeycomb and chocolate

The chefs at the Royal Mail temper the chocolate after melting it to keep its sheen. Check out our feature on how to temper chocolate for tips.

“I just had a delicious dessert at the Royal Mail Hotel in Dunkeld and would love the recipe for their hazelnut mousse with honeycomb and chocolate.”
Charlotte Edmonds, Hampton, Vic

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Hazelnut mousse with honeycomb and chocolate

Serves 4
Cooking Time Prep time 1 hr, cook 40 mins (plus infusing, chilling)
80 gm   hazelnuts
150 ml   pouring cream
2   egg yolks
70 gm   caster sugar
½   titanium-strength gelatine leaf, softened in cold water for 5 minutes
100 gm   dark chocolate (65% cocoa solids)
Honeycomb
80 gm   caster sugar
1 tbsp   honey
30 gm   liquid glucose
1 tsp   bicarbonate of soda, sieved


1 Preheat oven to 120C. Spread hazelnuts on an oven tray and roast, shaking occasionally, until golden (15-20 minutes). Cool slightly, then rub in a tea towel to remove skins. Process to a fine paste in a food processor, then press through a sieve to a smooth paste.
2 Whisk cream and hazelnut paste in an electric mixer until soft peaks form (3-4 minutes). Transfer to a large bowl and refrigerate until required.
3 Whisk yolks in an electric mixer on medium speed until pale and fluffy (5-7 minutes). Meanwhile, combine sugar and 50ml water in a saucepan over medium heat, bring to the boil and cook until 120C on a sugar thermometer (10-12 minutes), then remove from heat. Squeeze gelatine to remove excess water, then add to sugar mixture and stir to dissolve. Pour onto yolks in a thin steady stream, mixing on medium speed until incorporated. Increase speed to high and mix until bowl is cool to touch (5-7 minutes).
4 Add a spoonful of cream mixture to yolk mixture and fold gently to combine, then fold in remaining cream mixture and refrigerate until required.
5 For honeycomb, combine sugar, honey, glucose and 15ml water in a saucepan over medium heat, stir to dissolve sugar, bring to the boil and cook until light caramel in colour (5-7 minutes). Remove from heat, add bicarbonate of soda and whisk vigorously to combine (mixture will foam and bubble up). Pour onto a tray lined with baking paper and set aside to cool, then break into bite-sized pieces.
6 Melt chocolate in a bowl placed over a saucepan of simmering water, then stir until glossy (3-4 minutes). Pour onto a tray lined with baking paper, smooth and set aside to cool, then break into small pieces.
7 To serve, layer hazelnut mousse, honeycomb and chocolate shards in four 300ml glasses, finish with honeycomb and chocolate, refrigerate until firm (2 hours), then serve.

This recipe is from the May 2013 issue of Australian Gourmet Traveller.

RECIPE Royal Mail Hotel, Dunkeld, Victoria PHOTOGRAPHY Chris Chen STYLING Lucy Weight


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