Cinnamon Chocolate Mousse

1 x 300ml carton of double cream
4 large eggs and 3 large egg whites
100g clear honey
100g caster sugar, plus 1 tablespoon
400g good quality dark chocolate, chopped
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 1/2 teaspoons icing sugar

Whisk cream to soft peaks and reserve in fridge. Place the 4 whole eggs, honey and the 100g caster sugar in a large bowl over a pan of simmering water. With an electric hand whisk, whisk for about 10mins until thick. light and fluffy.

Meanwhile, melt the cho over a pan of barely simmering water. Remove from heat and allow it to cool slightly. Fold the choc and vanilla extract into the egg mixture.

In another bowl, whisk the 3 egg whites with an electric hand whisk to very soft loose peaks. With the beaters running, slowly sprinkle in the tb of sugar and half the cinnamon, then beat for a little longer until the egg whites reach the shiny soft-peak stage.

Fold the whipped cream into the chocolate base and then gently fold in the egg whites. Pour into serving glasses and chill.

When ready to serve, mix together the remaining cinnamon and the icing sugar and dust over the mousses.