Chocolate Mousse with Chocolate Ganache & Honeycomb

Method

Mousse

• Separate the eggs. Whisk the egg whites until they form stiff peaks. Melt the chocolate and butter together ( this can be done very slowly at 30 second intervals in the microwave, stirring in between or in a bain marie ( a heat proof bowl over a saucepan of simmering water).
• When the chocolate and butter is melted whisk in the egg yolks. Then using a spatula or a large metal spoon fold in the egg whites. Do this gradually, until they are all folded in and you have a light fluffy mousse.
• Pour into glasses, cover with cling film and allow to set over night.

Ganache

• Melt the chocolate and butter. Stir in the cream and allow to cool a little.
• The ganache can be put in the bottom of the glass or on top of the set mousse.

Honeycomb

• Line a flat tray with parchment paper.
• Bring the sugar, water and golden syrup to the boil for about 5 minutes. It will turn a deep, dark golden colour. If using a sugar thermometer it should reach a temperature of 150?. Please be careful at this stage as hot sugar gives a bad burn.
• When it has reached 150? sprinkle in the baking soda and whisk. It will explode and develop into big bubbles.
• Quickly pour out onto the lined tray and allow to set and cool for about 30minutes.
• Crack into delicious crunchy shards and chunks.
• Be sure to get into an air tight container ASAP. Honeycomb is hygroscopic and will go soft and sticky if left out in the air.
• To finish, the mouse top with crumbled pieces of honeycomb. Optional add a dollop of cream on top.