George Jardine’s chocolate and hazelnut royaltine

Fresh from chef George Jardine’s brand-new cookbook, 'Jardine: Cooking with an accent', this recipe is best served with fresh berries and vanilla or white chocolate ice cream. “There a few steps to making this recipe, but if you are organised and have everything ready, it is straightforward. Temperature is the key to success so make sure the chocolate is not too hot when you fold in the cream. For years at Jardine we could not get Fueilletine (crispy biscuit) in South Africa, so we used crushed Frosties, which was a good alternative.”

Serves: 4


40 g butter
100 g milk chocolate
120 g praline
120 g Fueilletine
120 g of 70% dark chocolate
120 g of 46% milk chocolate
120 g praline
280 g cream
200 g whipped cream
Dark Chocolate Glaze
150 g sugar
300 g water
66 g of 100% cocoa powder
138 g cream
4 gelatin leaves


To make the base:
Line the container or cake tin with greaseproof paper. Melt the butter, chocolate and praline, then fold in the Fueilletine – do not let this mixture get cold. Cover the base of your tin with the mixture as evenly and thinly as possible. Once it is in the container, you can put it in the fridge to set.

To make the mousse:
Place the chocolate and praline in a large bowl. Scald the cream (bring to the boil) and pour it over the chocolate and praline to melt them. The chocolate should be a nice temperature to fold in the whipped cream (it should be less than body temperature). Do not overwork it – fold it just until it is completely incorporated. Pour this mix over the crispy base and place in the fridge to set.

Place all ingredients, apart from the gelatin, into a pot and bring to the boil. Remove from the heat and add the soaked gelatin. Leave this to cool. Then pour a thin layer over the mousse. Refrigerate until completely set, remove from the mould and divide into portions.

Extract from Jardine: cooking with an accent by George Jardine, published by Russel Wasserfall Food, an imprint of Jacana.

George Jardine

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