ingredients

• 100g caster sugar
• 50g golden syrup
• 1 tsp bicarbonate of soda
• 6-8 ice cubes

Method

• Break the chocolate into small pieces and place in a heatproof bowl.
• Pour the water in a saucepan and bring to the boil. Pour the boiled water over the chocolate and whisk until melted.
• Place the bowl containing the chocolate on top of a large container with ice and water. Whisk the chocolate mixture continuously until it thickens and the whisk leaves a trail mark.
• Pour the chocolate into a tub and leave to set in the fridge for 1 hour.
• Meanwhile, add the sugar and golden syrup to a saucepan and heat to a light caramel.
• Remove the caramel from the heat and thoroughly whisk in the bicarbonate of soda. As the caramel begins to rise, carefully pour the mixture into
  a tray that is lined with greaseproof paper and allow to cool and form into honeycomb.
• Once the chocolate mouse is set, scoop out the portions using a hot, wet spoon. Serve with broken honeycomb and cherries.