Milk chocolate mousse with honeycomb

To make the honeycomb, heat the granulated sugar and golden syrup gently in a heavy saucepan until the sugar melts, then boil the mixture until it turns a deep, golden caramel.
Whisk in bicarbonate of soda (this will make it foam up) then quickly pour it onto an oiled baking sheet, set on a chopping board, and cool.

Melt the milk chocolate and gently stir in the egg yolks. Softly whip the double cream and fold into the chocolate mix. Beat the egg whites until stiff and fold into the mixture.

Break the honeycomb into small chunks and fold most of it into the mousse. Pour into glass tumblers or teacups and leave to set in the fridge for 2-4 hours. Sprinkle the leftover honeycomb over the top.