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Ginger Chocolate Mousse with Peanut Butter Icecream, Mandarin and Honeycomb

Ginger Mousse Recipe

This rich and velvety mousse combine with the gentle warmth of ginger, the sweetness of the honeycomb and tanginess of mandarin will definitely give you a bold and exotic flavour. If you’re looking for a quick and easy dessert, then this one’s for you. This mousse recipe only needs a few hours to set and the working time is minimal.


Ginger syrup:

400g Sugar

100ml Mandarin liqueur

300ml Water

150g Grated ginger

1 Star anise


Chocolate ginger mousse

30g Sugar

360g 62% dark chocolate

2 Eggs

2 Egg yolks

150ml Warm ginger syrup

400ml Cream, whipped



90g Caster sugar

30g Glucose

5g Baking soda


Peanut butter ice-cream

12 Egg yolks

800ml Cream

800ml Milk

10g Sea salt

350g Peanut butter (smooth)

280g Sugar


Mandarin gel

400ml Orange juice

100ml Triple sec

100ml Mandarin liqueur

120g Sugar

5 Mandarins, peeled with pith taken out



  1. Starting with the Ginger syrup: Combine all ingredients and simmer for 45mins, then strain.
  2. Next, for the Ginger chocolate mousse: Whisk eggs and sugar on a high heat until light and fluffy, then in a small stream, add the ginger syrup that you’ve prepared. Keep mixing until thick and cooked, then fold through the melted chocolate. After that, fold in the whipped cream and make sure you don’t lose too much air whilst you’re doing it. Finally, set in the desired dish.
  3. Now, for the Honeycomb: Place glucose and sugar in a pot and bring to 160 degrees Celsius. Quickly whisk in the baking soda and place on a baking tray to cool quickly.
  4. Then, for the Ice-cream: To start with, bring milk and cream to the boil. Whisk eggs and sugar together and then add the hot cream/milk mixture. cook mixture to an ‘anglaise’ consistency, then add sea salt and peanut butter. Allow to cool then churn in ice cream machine.
  5. To finish it off, the Mandarin gel: Combine all ingredients, including the peel then bring to a simmer and cook for 45mins. After that, blitz the mixture to a fine consistency.
  6. Freeze dried mandarin makes for a good optional garnish.


About the Author

Kristian Vale

Kristian Vale

Kristian is Head Chef at China Lane: a stylishly relaxed dining experience within the beautiful inner city lane way of Angel Place. Seasonal produce, traditional flavours and modern techniques with a downtown 1930s Shanghai – meets – Mad Men feel.

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