Bring 150ml double cream to the boil in a saucepan. Break the chocolate into small pieces and place in a heatproof bowl. When the cream comes to the boil, pour it onto the chocolate and stir until all of the chocolate has melted and you have a glossy ganache. Allow the ganache to cool but not set - you want it to be runny when combined with the cream in the next stage.
In another bowl, lightly whisk the remaining 200ml double cream until it just begins to thicken.
Fold this cream into the ganache until evenly distributed. Set aside until you are ready to assemble the dessert.
For the tuile: place the sugar in a saucepan and melt, without stirring, to form a caramel. Remove from the heat and add the finely chopped almonds. Stir to coat the nuts in caramel and then pour on to a silicone baking sheet or a piece of parchment paper. Allow to cool and then break into pieces.
For the honeycomb: place the sugar in a saucepan and melt to a light caramel. Add the honey, remove from the heat and combine well. Add the bicarbonate of soda and stir well, allowing the mixture to bubble. Pour the mixture on to a non-stick surface, allow to cool and then break into very small pieces.
Place egg whites in a heatproof bowl and whisk over a pan of simmering water. Start whisking in the caster sugar.
Start whipping the egg whites over a double boiler. While whipping add the caster sugar. When the mixture begins to thicken, remove from the heat and then whisk with an electric whisk until firm and glossy. Fold the broken honeycomb through the meringue and transfer the mixture to a piping bag.
To serve; Top the glasses with the chocolate mousse and place few tuiles,
Pipe the meringue mixture into the bottom of your serving glasses and then top with the chocolate mousse. Finish with the almond tuile pieces to serve.
«Try folding chopped nuts or candied fruits through the meringue instead of honeycomb pieces.»