SERVES 4

This is a lighter version of my cook-along recipe. Who says being healthy means missing out on the occasional treat?

150g dark chocolate, in pieces, plus an extra 25g for grating

2 chocolate-coated honeycomb bars (Crunchie bars)

100g caster sugar

1 tsp liquid glucose

2 tbsp water

2 large egg whites

100ml crème fraîche

1-2 tbsp Kahlua or other coffee liqueur

(optional)

1 Melt the chocolate in a heatproof bowl set over a pan of simmering water. Meanwhile, put the honeycomb bars into the freezer for 10 minutes. When the chocolate has melted, remove from the heat and set aside.

2 For the meringue, put the sugar, liquid glucose and water into a saucepan and place over a low heat until the sugar has dissolved, stirring a couple of times.

3 Increase the heat and boil the syrup until it registers 120C on a sugar thermometer; ie, the “hard ball stage”, when a little of the hot syrup dropped into a glass of water hardens to a form a clear ball.

4 Meanwhile, beat the egg whites in a clean, grease-free bowl to stiff peaks. With the beaters working, slowly trickle the hot syrup onto the egg whites. Continue to whisk until the egg whites are smooth, glossy and have tripled in volume. The sides of the bowl should no longer feel hot.

5 Add the crème fraîche to the melted chocolate and whisk to combine. Fold the chocolate mixture into the meringue, followed by the coffee liqueur if using.

6 Remove the wrapper from one of the chilled honeycomb bars and wrap in a clean tea towel. Place on a board and bash lightly with a rolling pin to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse, then gently fold through with a spatula.

7 Spoon the mousse into small serving dishes set on a tray. Grate over a layer of chocolate-coated honeycomb, followed by a layer of chocolate. Chill for a few hours before serving.

Extracted from Gordon Ramsay¹s Healthy Appetite, published by Quadrille Publishing on May 4. Text © Gordon Ramsay 2008. Photography © Lisa Barber 2008. Available from BooksFirst priced £17.50 (RRP £20), free p&p, on 0870 1608080; timesonline.co.uk/booksfirst

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