Crunchie honeycomb chocolate mousse

Method

1. For the honeycomb, put the sugar and golden syrup in a large non-stick saucepan over a low heat and leave until the sugar has dissolved. Turn the heat up until the sugar turns into a golden caramel (this will take about 5 minutes). The more you cook the caramel, the more bitter the honeycomb will be. Add the bicarbonate of soda, stir quickly with a wooden spoon to combine then, working quickly, pour out into the greased baking tray. Leave to cool for at least 15 minutes or until completely cold and hard.
2. While the honeycomb is cooling, melt both chocolates and the butter together in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl). Once melted, stir briefly to combine, then remove from the heat and leave to cool for 30 minutes.
3. Once the chocolate has cooled, use a wooden spoon to beat in the egg yolks. In a separate large clean mixing bowl, beat the eggs whites with an electric mixer until they form stiff peaks. Use a large metal spoon to fold a spoonful of whisked egg whites into the chocolate mixture to loosen it. Gently fold in the remaining egg whites using a figure-of-eight motion.
4. Break the honeycomb into chunks. Stir half the honeycomb into the mousse mixture, then divide the mixture among pudding bowls or glasses (or spoon into a 1.5 litre serving dish). Chill for at least an hour or up to 6 hours. Sprinkle with the remaining honeycomb to serve.