Ingredients

250g dark chocolate

1 cup cream, whipped

1/2 cup caster sugar

3 eggs

150g chocolate coated honeycomb, coarsely chopped

Preparation

  1. Melt the chocolate in a metal bowl over a saucepan of simmering water. Once melted set aside to cool.

  2. Whip the eggs with an electric beater until firm and lighter in colour, add caster sugar gradually while beating.

  3. Pour the egg mixture into a large bowl, then fold fold in the chocolate, mix until well combined. Fold in the whipped cream and the honeycomb.

  4. Spoon into 4 separate dishes and rifrigerate for 4 hours.