Cover one end of 10 ring moulds,
Whisk the cream to ribbon stage and refrigerate until ready to use. Whisk the egg whites until soft peaks form in an electric mixing bowl; reduce the speed, add the icing sugar and continue to beat until the mixture becomes shiny. Pass the melted chocolate through a fine sieve into the beaten egg whites, and continue to mix until the chocolate is fully incorporated. Pour in the dissolved gelatine and continue to mix for a further 2 minutes.
Remove the bowl from the mixer and scrape-down the sides with a spatula. Fold the cream through the chocolate mix until incorporated. Pour the chocolate mousse to the top of the moulds, covering the honeycomb and pistachio nuts. Refrigerate the tray of mousses and allow to set for 3 hours.
Place each mousse in the centre of a chilled plate with the honeycomb and pistachio nuts facing upwards. Remove the cling-film from the moulds. Run the tip of a sharp knife around the inside of the moulds and gently remove them from the mousses. Arrange the dried fruit and nuts around each mousse. Pour the crème Anglaise into a stainless steel jug, add the Frangelico to taste and blend to a froth with a hand-held blender. Spoon a little of the Frangelico flavoured crème Anglaise over and around the dried fruit and nuts.
© 2005 Liam Tomlin. All rights reserved.