Treat yourself with this indulgent chocolatey dessert!
For the base
100g hazelnuts, chopped
1 tbsp honey
200g digestive biscuits
For the mousse
2 med egg whites
125g caster sugar
300ml carton whipping cream
½ tsp vanilla extract
300g dark chocolate, melted
For the honeycomb
100g caster sugar
4 tbps golden syrup
1 ½ teaspoons bicarbonate of soda
To make the honeycomb, add the sugar and golden syrup to the large pan and gently heat until they are all dissolved. Turn up the heat, add the sugar thermometer to the pan and simmer vigorously until the temperature reaches approximately 140°C.
Once the temperature is correct, add the bicarbonate and stir rapidly. The mixture will triple in volume, which is why you need to do this in a large pan. Tip it into the oiled roasting tin, being careful not to press the mixture down and lose its volume. Leave to cool completely before bashing out on to a surface and crumbling.
For the base, melt the butter and honey in a bowl over barely simmer water or on a low heat in the microwave.
Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency or pulse in a food processor. Combine the two along with the nuts and spread over the base of a 23cm spring\-form tin. Refrigerate for about an hour to set.
Place the egg whites and sugar in a bowl over a pan of hot water. Stir until the sugar has completely dissolved and the liquid feels smooth to your fingers. Remove the bowl from above the hot water and then whisk the mixture to form a thick meringue.
Whisk the cream and vanilla extract until it just forms soft peaks. Fold the melted chocolate into the meringue mixture, and then fold in the cream.
Pour the mixture over the biscuit base and place into the fridge for at least 6 hours – or overnight to set
Top with the crumbled honeycomb just before serving