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Classic Chocolate Mousse By Reynold Poernomo Owner at Koi Dessert

Classic Chocolate Mousse By Reynold Poernomo Owner at Koi Dessert



225g Dark chocolate 56%
3 Egg yolks
10g Sugar
3 Egg whites 
10g Sugar
360g Thickened cream


Whip cream until it’s at medium peak and store in the fridge until needed.

In a stand mixer, whisk egg whites and sugar together to make a meringue.

Meanwhile combine egg yolks and sugar and whisk over a double boiler to make sabayon.

While whisking the sabayon, set up another double boiler to melt chocolate or melt in the microwave.

Once sabayon is glossy add in melted chocolate slowly. At this stage it will firm up a lot and look a bit odd and dry but don’t worry we’ll loosen it up and have no lumps.

Take off the chocolate base from the heat and whisk in ⅓ of the meringue at a time until it is all combined and is a smooth glossy batter.

Using a rubber spatula, fold in whipped cream in thirds until it is fully combined.

Pour into a jar or a bowl and set in the fridge.


25g Honey
160g Sugar
60g Glucose
7.5g Bicarb

Place honey, sugar and glucose in a pot and bring to a temperature of 175C.
Whisk in bicarb soda then as caramel rises, pour onto a lined baking tray.
Allow to set in room temperature before breaking into smaller pieces

To serve

Cocoa powder

Sprinkle the honeycomb over the mousse and serve with sliced strawberries then lightly dust with cocoa powder.



The youngest of the Poernomo Brothers, Reynold is a master of creativity and a marksman in crafting imaginative food. With a passion for taking diners on a journey through taste and texture, Reynold has a knack for delivering a feast for the senses. Alongside his brothers, Reynold continues to put on a impeccable display for KOI’s diners, as you may have witnessed on Masterchef Australia.

Visit Koi Dessert Bar Now! 

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