Chocolate mousse with sesame honeycomb & olive oil

Serves 4

Ready in 45 mins, plus cooling and setting

FOR THE MOUSSE

150g dark chocolate (between 70-75 per cent cocoa solids, finely chopped 2 large egg yolks

20g caster sugar 75ml whole milk

175ml double cream FOR THE HONEYCOMB 100g caster sugar

2tbsp golden syrup 1tbsp honey 40g white sesame seeds 1tsp bicarbonate of soda

Good quality extra-virgin olive oil, rosemaryinfused if you have it, for drizzling

1 Make the mousse. Put the chocolate ready in a heatproof bowl. Whisk the egg yolks and sugar in a stand mixer or in a heatproof bowl with an electric mixer until pale and creamy.

2 Combine the milk and cream in a pan and bring to a simmer. Pour the hot milk over the egg yolk mixture, whisking constantly. Return the mixture to the pan and cook over a medium heat, stirring constantly, for

5-10 mins until thickened to a custard-like consistency and coats a wooden spoon.

3 Pour the custard over the chopped chocolate and stir until melted and glossy, then pour through a sieve into a bowl. Cover with cling film, touching the chocolate to prevent a skin forming. Chill for 2 hrs, or until set. Remove from the fridge 30 mins before serving.

4 For the honeycomb, line a baking sheet with baking paper. Place the sugar, syrup, and honey in a high-sided pan and stir to combine. Set the pan over a medium heat and simmer until the mixture is a deep amber colour (a drop spooned into a glass of cold water should turn hard).

5 Remove the pan from the heat and quickly stir in the sesame seeds and then the bicarbonate of soda. Stir constantly as the mixture froths up. Quickly pour onto the baking sheet and leave for about 1 hr, or until hard. Break into pieces.

6 Use 2 dessert spoons to scoop 2 mousse oval shapes (quenelles) into the centre of each serving plate. Sprinkle over some of the honeycomb pieces and drizzle with the olive oil. Serve immediately.