Dark chocolate mousse, spicy clementine, salted caramel and honeycomb Dan Ottaway, Head Chef at The Wallace Restaurant, London

By Dan Ottaway, Head Chef at The Wallace Restaurant, London -
Dan Ottaway, Head Chef at The Wallace Restaurant, London
Dan Ottaway, Head Chef at The Wallace Restaurant, London

Serving size: 6
Prep and cooking time:3 hours (inc. drying the clementines)


  • 720g double cream
  • 150g Fairtrade dark chocolate 54% 
  • 90g white egg 
  • 290g caster sugar
  • 3 clementines
  • 100g unsalted butter 
  • 6 scoops salted caramel ice cream
  • dried chilli flakes
  • 200g honeycomb
  • Flaked sea-salt
  • Edible gold powder



  • Spicy Clementine: In a large frying pan melt 50g of caster sugar with 50g of water and a good pinch of chilli flake. Bring it to boil then soak 18 clementine wedges. Take out from the heat and keep basting it until cold. Once cold, cut the wedges into half and put 3 wedges (6 halves) in each champagne coupe glass.
  • Dried Clementine slice for garnish: Cut 6 thin slices of clementine and put them in the same syrup that we used for the wedges. Bring them to the boil and then remove them from the pan. Lay out the slices individually between 2 baking paper sheets, place them on a flat baking tray. Bake at 120 degrees for 2-3 hours. Once dried put them aside.  
  • Salted caramel sauce: Heat-up 200g of caster sugar in a saucepan until it turns a light brown colour, then add 100g of butter and keep stirring while cooking until it’s combined. Now very slowly add 120g of double cream and keep boiling for a few minutes. Remove from the heat, then add 6g of flaked sea-salt. Once cold, pour 1 tsp of salted caramel sauce in each glass. 
  • Chocolate mousse: Using a bain-marie bowl, melt 150g of dark chocolate together with 40g of caster sugar, 90g of white egg and 300g of double cream. It should reach a temperature of 65 degrees. Once the temperature is reached, move off from the heat. Start whipping the mousse while adding another 300g of double cream. Use an electric whisk. Now crumble the honeycomb in each of the glasses and then, using a large spoon (or a piping bag), divide the mousse equally between the glasses. Put in the fridge to set for 1-2 hours.
  • Garnishing the dessert before serving: Put one scoop of salted caramel ice cream into the mousse then some chilli flakes, crumbled honeycomb and one slice of dried clementine on top. Finally sprinkle some gold powder all over. 
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