Method

1. Empty the Mini Choc Macaroon tub and line it with cling film.
2. Pop the macaroons into the bottom of the tub and press them down to make a nice base. If it’s a cold day, you can bung them in the microwave for 15-20 seconds to make them softer.
3. In a large bowl over a pan of simmering water, melt the chocolate and golden syrup together. When they’re nicely melted, take it off the heat and leave to cool
4. In another bowl, whisk the cream until it is soft and thickened, then fold in the cooled chocolate mixture.
5. Pour it into the tub over the macaroon base, then put it in the fridge to set (it’ll need 3-4 hours or better still, overnight).
6. When you’re ready to eat, gently pull the clingfilm to remove the mousse from the tub. You might need a knife to release the sides.
7. If you fancy being fancy, go to town with some grated chocolate and more mini macaroons for decoration.