Ingredients
Method
1.Place egg yolks, chocolate, sugar, gelatine and milk in small heavy-based saucepan; stir continuously, over low heat for 1-2 minutes, or until mixture is smooth. Transfer mixture to large bowl; cool.
2.Using an electric mixer, beat egg whites in small bowl for about 1 minute, or until soft peaks form.
3.Using an electric mixer, beat cream, in a separate small bowl, for about 1 minute, or until soft peaks form.
4.Fold cream and honeycomb into chocolate mixture, then fold in egg whites.
5.Divide mixture among four 1 cup (250ml) glasses; refrigerate mousse, covered, 4 hours before serving.
Prepare dish at least five hours before serving.
Note