Violet Crumble Chocolate Mousse
Place the chocolate and butter in heatproof glass bowl and heat over a small saucepan of boiling water over a medium heat. Stir until melted and smooth.
Remove from heat and stir through the egg yolks and set aside.
Using an electric mixer, whisk the egg whites until soft peaks form.
Gradually add the sugar and beat until stiff peaks form.
In another bowl, whisk the cream until soft peaks form.
Add the whisked egg whites through the chocolate mixture and gently fold the mixture together. Then add the whisked cream and crushed Violet Crumble Dark Choc Honeycomb to this mixture.
Spoon into serving glasses and refrigerate until set. Top with more whipped cream, crushed Violet Crumble Dark Choc Honeycomb, berries and fresh mint to serve.