Honeycomb and Chocolate Mousse
150g dark cooking chocolate
70g Crunchie bar, roughly chopped
300g thickened cream
white cooking chocolate
Gently melt the dark chocolate and then mix in the Crunchie.
In another bowl, combine the cream and mascarpone with a wooden spoon, being careful not to curdle. Then add this to the chocolate mixture and gently stir until marbled.
Transfer the mixture into a large bowl (or individual small ones) and refrigerate for at least 30 minutes.
Serve with some grated white chocolate on top.