Method

• 1.
  Place milk and dark chocolates in separate bowls set over pans of simmering water (don’t let bowls touch water), stirring until melted. Cool slightly, then whisk two egg yolks into each bowl. Set aside to cool.

• 2.
  Beat cream to soft peaks with electric beaters. In a separate bowl, beat eggwhites to soft peaks. Gradually add the sugar, beating until stiff peaks form. Fold the cream in equal portions into chocolate mixtures, when smooth fold in eggwhites. Divide between two containers. Cover and chill for 4 hours.
• 3.
  Using a tablespoon dipped in warm water, place spoonfuls of dark and milk chocolate mousse onto serving plates. Drizzle with salted caramel sauce, top with crushed meringue, honeycomb and shaved chocolate to serve.