Pre-heat oven to 180 degrees/gas mark 4.

Place the broken-up chocolate and warm water into a large heatproof bowl, sitting over a pan of barely simmering water, making sure the bowl doesn’t touch the water.

Keep the heat at its lowest setting and allow the chocolate to melt slowly. When melted remove from the heat.

Place the egg yolks and sugar in another large heatproof bowl over your pan of simmering water. Whisk the eggs yolks and sugar to make a sabayon and then remove from the heat.

In a third bowl whisk your egg whites.

Add the sabayon to the melted chocolate and water mixture and stir together. Before the sabayon is fully mixed in, add the egg whites, carefully folding them in until you have your mousse.

Spoon your mousse into pots or bowls and place them into the fridge for around an hour to set.

While they are in the fridge start making your madeleines. Melt the butter in a pan over a moderate heat and add the honey. Don’t let the mixture get too hot or it will cook the flour and form a paste.

Add the flour, eggs and sugar to a bowl and pour in your butter and honey mixture. Beat for 1-2 minutes to form a light batter.

Place into a piping bag and pipe into a madeleine tray. Bake for 8 minutes until a light brown colour. Don’t let them cook for too long or they will become hard.

When the madeleines are cooked, flip them out of the tray and roll them in a tray of sugar.

Remove your mousse from the fridge after an hour, plate up with your madeleines and serve.