Chocolate Mousse with Homemade Honeycomb

1. Break up the chocolate in a large heatproof bowl and set it over a pan of simmering water until melted. Put the sugar in a pan with 1 tbsp water, and boil gently until a clear syrup forms.
2. Put the egg yolks in a bowl and whisk with an electric mixer, then gradually pour on the syrup and continue whisking until the yolks have at least doubled in volume. Keep whisking until cooled.
3. In a separate bowl, whip the cream to a ribbon stage, and fold it into the egg yolk mixture. Stir 1/3 into the melted chocolate, then fold in the rest.

Honeycomb

1. Combine sugar, glucose, honey and 1 tbsp water in a saucepan over low heat, stir until sugar dissolves, then bring to the boil
2. Brush down sides of pan with a clean wet pastry brush and cook until it becomes a light caramel (5-7 mins). Add bicarbonate of soda, stir quickly, then quickly pour onto a heatproof tray lined with baking paper and cool completely (15-20 mins).
3. Once the honeycomb has cooled, break up and place a 3cm layer of honeycomb into a dessert glass and top with the mousse.
4. Place in the fridge until you are ready to serve. Then break up the honeycomb until it is a dust and sprinkle over the top.