Aisling Larkin Chocolate Mousse with ganache and honeycomb Six O Clock Show

Quite possibly my most favourite dessert in the world. I have really taken this chocolate mousse to the next level. This is a rich,, smooth and velvety mousse, topped with a deep layer of of chocolate ganache and then topped it with a sweet crunchy honeycomb. This is a real show show topper dessert and when served in fancy cocktail glasses this will delight your most discerning dinner guest.

To recreate this dessert and watch along on the 6 O’Clock Show!

Aisling Signature
Aisling Larkin Chocolate Mousse with ganache and honeycomb Six O Clock Show

Chocolate Mousse with Chocolate Ganache & Honeycomb

Stunningly rich and decadent. This elegant dessert is perfect for a special occasion
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chocolate mousse
six O Clock recipe
white chocolate cream cheese icing
Prep Time: 40 minutes
Cook Time: 15 minutes
Servings: 6



  • Mousse
  • 300 g milk chocolate
  • 5 eggs
  • 30 g butter
  • Ganache
  • 150 g chocolate
  • 75 g double cream
  • 25 g butter


  • 150 g castor sugar
  • 50 g golden syrup
  • 1 tsp baking soda / bicarbonate of soda
  • 1 tbsp water




    • Separate the eggs. Whisk the egg whites until they form stiff peaks. Melt the chocolate and butter together ( this can be done very slowly at 30 second intervals in the microwave, stirring in between or in a bain marie ( a heat proof bowl over a saucepan of simmering water).
    • When the chocolate and butter is melted whisk in the egg yolks. Then using a spatula or a large metal spoon fold in the egg whites. Do this gradually, until they are all folded in and you have a light fluffy mousse.
    • Pour into glasses, cover with cling film and allow to set over night.


    • Melt the chocolate and butter. Stir in the cream and allow to cool a little.
    • The ganache can be put in the bottom of the glass or on top of the set mousse.


    • Line a flat tray with parchment paper.
    • Bring the sugar, water and golden syrup to the boil for about 5 minutes. It will turn a deep, dark golden colour. If using a sugar thermometer it should reach a temperature of 150?. Please be careful at this stage as hot sugar gives a bad burn.
    • When it has reached 150? sprinkle in the baking soda and whisk. It will explode and develop into big bubbles.
    • Quickly pour out onto the lined tray and allow to set and cool for about 30minutes.
    • Crack into delicious crunchy shards and chunks.
    • Be sure to get into an air tight container ASAP. Honeycomb is hygroscopic and will go soft and sticky if left out in the air.
    • To finish, the mouse top with crumbled pieces of honeycomb. Optional add a dollop of cream on top.