Hokey Pokey : Oil a baking sheet Heat the sugar and syrup gently in a heavy based saucepan until the sugar melts then boil the mixture until it turns a deep golden caramel
Whisk in the baking soda (this will make it foam up), then quickly pour the mixture onto the prepared baking sheet, set on a wire rack and let cool
Mouse : melt the chocolate in a double boiler over barely simmering water. Remover from the heat and stir in the egg yolks. Softly whip the cream and fold it into the chocolate mixture
Heat the egg whites until stiff and fold them into the chocolate mixture. Divide evenly among six to eight glasses or small ups. Cover and chill in the refrigerator for 4 hours.
Break the hokey Pokey into small chunks and use it to garnish the tops of the mouse just before serving
