Peel the apples. Using a melon baller, cut out as many apple balls as you can manage.
Place the sugar in a saucepan. Add about 6 tablespoonfulls of water and the red food colour, and melt the sugar without stirring to form a caramel: the food colour will make it difficult to judge the caramel. What you are looking for is a sudden slowing-down of the boiling action: the bubbles should be quite large and stick around for a while. Also, pay attention to the smell of the sugar, you will notice whiffs of caramel. Stir in the cinnamon, and remove from the heat.
Using a toothpick or a fork, dip the apples to coat with caramel. Place the apple balls on a sheet of baking parchment.
Make sure that each ball does not touch its neighbour. Set aside until needed.
Chop the chocolate into tiny piece, if necessary.
Bring the double cream to a boil. When the cream begins to rise, remove the pan from the heat, and throw in the chocolate. Stir until the mix is smooth and glossy. Refrigerate to chill.
In a mixing bowl, whisk the eggs and the caster sugar until frothy and nearly doubled in volume: the beaters should leave visible tracks in the the mix, and the eggs should appear to be nearly white.
Once the chocolate mix has chilled and firmed up around the edges, whisk until fully cold and fluffy. Stir in the egg mixture with a whisk (use a low speed if using an electirc beater) until fully incorporated.
Place in the refrigerator for at least an hour, or until needed.
Have two or three spoons soaking in a bowl of hot water.
Place a few balls of caramelised apples in the centre of each palte.
Using a hot spoon, scoop the chilled chocolate mousse, and place gently atop the apples.
Sprinkle with popping candy and serve.
«If the chocolate and double cream mix begins to look oily, gently stir in a tablespoon or two of cold double cream. It should go glossy again. Chocolate covered popping candy can be mixed through the mousse for a more surprising effect»