White Chocolate and Honeycomb Mousse with Dried Fruit and Nuts


Preparation info

  • Difficulty


  • Makes



Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 100g Honeycomb
  • 40 Pistachio nuts, blanched and peeled
  • 165g White chocolate, chopped into small pieces
  • 1 Leaf gelatine
  • 25ml Sugar syrup
  • 250ml Cream
  • 20g Icing sugar, sieved
  • 35g Free-range egg whites
  • 30 Slices semi-Dried peach
  • 30 Slices semi-Dried quince
  • 20 Slices semi-dried fig
  • 20 Slices semi-dried apricot
  • 10 Hazelnuts, skinned
  • 10 Macadamia nuts, split in half
  • 10 Almonds, skinned and split in half
  • 100ml Crème Anglaise
  • Frangelico to taste


Cover one end of 10 ring moulds, 7cm wide by 3cm deep, with cling-film and set out on a tray. Break up the honeycomb into 10g pieces. Place a piece of honeycomb onto the cling-film in the centre of each mould. Split 20 pistachio nuts in half and place four halves into each mould around the honeycomb. Melt the chocolate over a bain marie. Soften the gelatine in cold water. Heat the sugar syrup in a small heavy-based saucepan over a low heat. Squeeze the water from the gelatine and add to the sugar syrup, stirring until dissolved. Once dissolved, remove from the heat and keep warm.

Whisk the cream to ribbon stage and refrigerate until ready to use. Whisk the egg whites until soft peaks form in an electric mixing bowl; reduce the speed, add the icing sugar and continue to beat until the mixture becomes shiny. Pass the melted chocolate through a fine sieve into the beaten egg whites, and continue to mix until the chocolate is fully incorporated. Pour in the dissolved gelatine and continue to mix for a further 2 minutes.

Remove the bowl from the mixer and scrape-down the sides with a spatula. Fold the cream through the chocolate mix until incorporated. Pour the chocolate mousse to the top of the moulds, covering the honeycomb and pistachio nuts. Refrigerate the tray of mousses and allow to set for 3 hours.

Place each mousse in the centre of a chilled plate with the honeycomb and pistachio nuts facing upwards. Remove the cling-film from the moulds. Run the tip of a sharp knife around the inside of the moulds and gently remove them from the mousses. Arrange the dried fruit and nuts around each mousse. Pour the crème Anglaise into a stainless steel jug, add the Frangelico to taste and blend to a froth with a hand-held blender. Spoon a little of the Frangelico flavoured crème Anglaise over and around the dried fruit and nuts.