Line 2 individual heart moulds or ramekins with cling film or foil. Smooth out as many creases as possible.
Break the chocolate into small pieces and place in a pan over hot water. Stir until melted. Tip: Make sure the bowl is not touching the water.
Once melted, remove from the heat and beat in the honey and egg yolk, followed by the cream.
Whisk the egg whites until standing in soft peaks. Gold into the chocolate mixture. Pour into the prepared tins and freeze overnight
Remove from the freezer and place in the refrigerator for 10–20- minutes. Turn out of the tin to serve. Decorate with a dusting of cocoa powder
Freeze: If preparing more than a day in advance, wrap well once frozen. Keep for up to 1 month.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.