Lovely chocolate mous'e

for the mousse
225g dark chocolate, bashed up
70g unsalted butter
350ml whipping cream
2 large eggs
1 tbsp Baileys
2 tbsp runny honey

for the sunflower seed toffee snaps
200g caster sugar
15g sunflower seeds 

serves 2 x 3

for the mousse
Slowly melt the chocolate and butter in a heatproof bowl over a pan of gently simmering water; (making sure the water doesn't touch the bowl) then remove from the heat.

In a separate bowl whisk the cream until you have soft peaks. In a third bowl whisk the eggs and honey until lght and fluffy; then gently (so you don't lose too much air) fold in the Baileys, melted chocolate mixture and cream. Pour into glasses or cups and chill for about an hour.

for the sunflower seed toffee snaps
Put the sugar and 3 tablespoons of water in a pan over a medium heat. It will become a syrup. When it starts to colour slowly stir in the sunflower seeds. When your syrup reaches a deep golden colour pour onto a sheet of greaseproof paper and spread out using a pallet or large knife. As it cools you can use cutters to achieve the shapes you want - be careful it's hot!

¡de rechupete!