Chocolate mousse:
Soak gelatine in ice water until softened. Squeeze out excess water and set aside. Boil cream, vanilla and milk. Whisk egg yolk and sugar in a bowl and slowly add hot liquid to temper. Add gelatine and pour over the chocolate. Whisk to emulsify and leave to cool. Fold in whipped cream.
Passion fruit cremeux:
Soak gelatine in ice cold water until softened. Cook yolks, eggs , sugar and puree to 85˚c whisking constantly till thickened. Remove from heat and stir in the gelatine and butter to dissolve. Cover with plastic wrap and refrigerate until cool.
Chocolate graham cracker base:
Cream butter, sugar and honey together . in a separate bowl, combine all dry ingredients . beat dry ingredients into butter mixture until smooth. Roll out between two sheets of parchment to 1/8 inch thick and bake on a full baking sheet until golden brown and firm. Cool completely before grinding in a food processor into crumbs.
560g graham cracker crumbs
224g unsalted butter melted
Preheat oven to 163˚C. Combine crumbs and butter.
Press in a metal ring mould and bake. Set aside and cool.
Dark chocolate ganache:
Melt chocolate over double boiler. Bring cream to the boil. Pour third of the cream into chocolate and whisk. Repeat until all of the cream in incorporated with a hand blender, then mix in butter. Pipe in a long tube and leave to set. Once set, roll in roasted hazelnuts. Refrigerate for 1 hour.