Dark chocolate & hazelnut praline mousse with passion fruit sorbet

The Recipes / Dessert

Tewkesbury Park Hotel, Gloucestershire

Chocolate mousse
110g dark chocolate
60g egg yolk (about 3 eggs) 75g caster sugar
20ml water
300ml double cream

Praline mousse
75g milk chocolate
1.5g leaf gelatine
30g egg yolk (about 1½ eggs) 35g sugar
10ml water
150ml double cream
50g of hazelnut praline paste

Passion fruit sorbet
250g passion fruit purée
50g liquid glucose
50g sugar


Serves 10

Melt the dark chocolate in a bain-marie (water bath) until it reaches 45˚C. Whisk the egg yolk in an electric mixer fitted with the whisk attachment. Meanwhile, bring the sugar and water to the boil. Heat until it reaches 121˚C, then slowly pour the sugar syrup over the egg yolks, whisking continually to full sabayon stage, thick and pale. In a separate bowl, whip the cream until soft peaks form, then fold the sabayon into the cream. Carefully fold a third of the mixture into the melted chocolate, then fold in the remainder. Spoon the finished mousse into a piping bag.

Prepare the hazelnut praline mousse using the same method as above, previously soaking the gelatine in a bowl of ice-cold water for a few minutes until soft then squeezing out any excess water. After pouring the sugar syrup onto the egg yolks, add the soaked gelatine and continue to whisk until well combined. Finally, stir the hazelnut praline paste into the mousse before transferring to a piping bag.

I‘d recommend using a 30 x 10cm tin. Pipe half of the dark chocolate mousse into the tin first followed by the hazelnut mousse, finishing with a top layer of chocolate mousse. Place in the fridge to chill completely.

Simmer the sorbet ingredients together with 100ml of water on low heat for 10 minutes or until the sugar has completely dissolved. Chill for 2 hours or until completely cooled, then churn in an ice cream machine to the desired consistency.