Nicole’s dessert recipe from week 4 of Come Dine With Me Australia.
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.
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.
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.
Combine sugar, glucose, honey and 1 tbsp water in a saucepan over low heat, stir until sugar dissolves, then bring to the boil
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).
Once the honeycomb has cooled, break up and place a 3cm layer of honeycomb into a dessert glass and top with the mousse.
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.