Chocolate berry mousses with honeycomb

Instructions

1. Divide the frozen raspberries between 2 sundae glasses or cups. Melt the chocolate in a heatproof bowl over a pan of simmering water. Set aside to cool for 10 minutes, then stir in the quark.
2. Whisk the egg white until stiff, then whisk in the sugar. Stir a little of this mixture into the chocolate and quark mixture to loosen it, then gently fold it all in, along with the honeycomb (save a little to decorate the top).
3. Pile the mousse on top of the berries and chill until set.