Reynold Poernomo's chocolate mousse recipe with honeycomb chunks and passionfruit

Reynold Poernomo's impressive chocolate mousse dessert.
Reynold Poernomo's impressive chocolate mousse dessert. Photo: Edwina Pickles

Crowned the dessert king of MasterChef 2015, Reynold Poernomo owns Sydney dessert bar Koi and is a social media sensation (135,000 Instagram followers and rising). His OMG-dessert will wow at your next dinner party.

Prep time: 30 minutes
Cooking: 2 hours 30 minutes


25g honey
60g glucose
180g sugar
7g bicarb soda


2 gelatine titanium sheets
325g chocolate
600g cream
25g egg yolks
50g sugar
25g egg whites
45g crushed honeycomb

Chocolate crumble

40g cocoa powder 
120g sugar 
120g almond meal 
60g flour 
80g butter 
2 egg yolks

Passionfruit curd


65g butter  
100g passionfruit pulp, seeds removed
4 eggs
100g sugar 

For the honeycomb

1. Line a baking tray with baking paper or a silicon mat. 

2. Place honey, glucose and sugar in a medium pot and cook over medium-high heat. Once the caramel reaches a deep amber colour, whisk in bicarb soda. The mixture will triple in volume.

3. Quickly pour over the lined baking tray and leave aside to set. Be careful when handling this as the sugar is hot and can cause severe burns.

For the mousse

4. Soak gelatine in cold water until softened.

5. Use a double boiler to melt the chocolate (or, if you don't have one, place water in a medium saucepan and bring to a simmer; place chocolate in a heatproof bowl in a smaller pan that sits on top of the saucepan, making sure the bowl doesn't touch the water).  Meanwhile whip cream to a medium peak in a stand mixer then set aside in fridge until needed. Once chocolate is melted, turn off the heat.

6. To make sabayon, place yolks in a metal bowl with half the sugar. Place in a double boiler (or, in a smaller pan on top of a simmering saucepan of water, as in the previous step). Whisk over a double boiler until very fluffy. Then add bloomed gelatine and whisk together until combined. Slowly fold sabayon into the chocolate by thirds until well combined and glossy. 

7. Place egg whites and the remaining sugar in a mixing bowl and whisk to medium peaks. Fold meringue into chocolate mixture. Then fold in cream a third at a time until mixed well. Finally, add crushed honeycomb. Do not overwork the mixture as it may split. 

8. Pour mousse into a deep tray 30 centimetres x 30 centimetres lined with Glad Go-Between (freezer film) or cling wrap and place in the freezer overnight.

9. Once mousse is frozen, take it out of the tray and cut into eight slices (five centimetres by 8 centimetres). Return the mousse to the freezer until ready to serve.

For the chocolate crumble

10. Preheat oven to 175C.

11. Place all ingredients in a food processor and blend until it resembles soil, then spread the mixture over a lined baking tray. Bake for 15 to 17 minutes or until crunchy.

12. Set aside to cool.

Passionfruit curd

65g butter  
100g passionfruit pulp, seeds removed
4 eggs
100g sugar 

13. Place butter and passionfruit in a saucepan and bring to a simmer. Meanwhile whisk eggs and sugar in a medium heatproof bowl until fluffy. Once the passionfruit mixture is hot, slowly whisk it into the egg-sugar mix to make the curd.

14. Cook the curd over a double boiler (or a bowl placed over a pan of simmering water) until very thick, stirring occasionally. 

15. Once the mixture is thickened, pass it through a strainer, then set it aside in a piping bag in the fridge.

To serve

For each serving, place a rectangle of mousse in the middle of a plate and sprinkle a spoonful of crumble on top and around the mousse. Finish with dollops of curd and chunks of extra honeycomb.

Serves 8