Chocolate mousse with salted caramel and honeycomb

It's a given that chocolate is an aphrodisiac for many people. Why not serve up a chocolate mousse dish with a twist this Valentine's Day?

8 Feb 2017

In the lead up to Valentine’s Day we asked our hospitality and cookery teachers to share their favourite recipes. This classic chocolate dish with a twist comes courtesy of Chef Fischer, one of our Warwick teachers.

Chocolate mousse


  • 390g Callebeaut dark chocolate
  • 600ml fresh cream
  • 6 eggs (6 yolks and 4 egg whites)
  • 70g castor sugar


  1. Combine 390g dark chocolate and 200 ml of cream in a bowl and melt over a double boiler
  2. In a separate bowl, whip 400 ml fresh cream into soft peaks
  3. Combine 6 egg yolks and 50g of castor sugar in a bowl and whisk over a double boiler to a sabayon (that’s a fancy way of saying mousse-like consistency)
  4. Combine 4 egg whites and 20g of castor sugar and whisk to a meringue
  5. Add 1/2 a cup of the whipped cream with the melted chocolate and fold together
  6. Add the remaining cream to the meringue and fold together
  7. Add the sabayon to the chocolate mixture and fold together
  8. Add the two mixtures together and fold together till smooth and well combined
  9. Pour into a plastic container and refrigerate until set

Salted caramel drizzle


  • 250g castor sugar
  • Water
  • 150ml fresh cream
  • 150g diced butter
  • Sea salt to taste


  1. In a heavy based saucepan place the sugar and enough water to wet the sugar (utill it resembles wet sand), stir until the sugar has dissolved
  2. Raise the heat and cook without stirring till a rich golden caramel is obtained
  3. Remove from heat and whisk in the cream a little at a time
  4. Whisk until caramel has dissolved
  5. Whisk in the butter a little at a time until the butter has fully dissolved
  6. Season with sea salt to taste


To serve, scoop a spoon of chocolate mousse onto a dish, drizzle the salted caramel on top and serve with your favorite ice cream and/or crushed honeycomb. Enjoy!

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