Chocolate Honeycomb Mousse

SERVES 4

150ml cream

300g good-quality dark or milk chocolate, chopped 3 eggs, separated

2-3 chocolate honeycomb bars, e.g. Crunchie, crumbled

1 Pour the cream into a heavy-based saucepan over a medium heat and leave to cook, stirring occasionally, until just before it starts to boil. Remove from the heat.

2 Add the chopped chocolate and stir until it has melted and well combined. Pour the chocolate and cream mixture into a large mixing bowl and leave to cool for a few minutes.

3 Use an electric mixer and beat the egg yolks into the chocolate mixture for 1-2 minutes, until the consistency has thickened.

4 In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate with a large metal spoon or rubber spatula. Now fold in two tablespoons of the broken honeycomb chocolate.

5 Divide the mousse into four serving dishes or glasses, and refrigerate overnight. Before serving, sprinkle the remaining honeycomb chocolate over the top.