To make the base, first line a baking tray with greaseproof paper.

In a bain-marie, melt the butter and dark chocolate.

In a bowl, combine the Rice Krispies, chopped pecans and a pinch of salt.

Pour the melted butter and chocolate over the dry ingredients, then stir well to combine.

Press the mixture on to the lined baking sheet, then use a 7½cm round cookie cutter to divide it into six even portions.

Transfer to the fridge and leave the bases to set for one hour.

For the filling, heat the milk, double cream and honey in a small pan until steaming.

In a bowl, whisk the egg yolks with a pinch of salt.

Once the milk mixture is steaming, pour it over the beaten egg yolks, whisking continuously.

Return the mixture to the saucepan and cook over a low heat, stirring continuously, until thickened.

Put the milk chocolate in a second bowl and pour the thickened milk-egg mixture over it. Let it sit for a minute, then use a whisk to stir until the chocolate has melted and the mixture is smooth.

Pour the chocolate mixture into a container, cover the surface with clingfilm to prevent a skin forming, then leave it to cool. Once cool, put in the fridge for four to six hours, until set.

To assemble, put one of the base discs on a plate or shallow bowl and spoon a quenelle (that is, a neat oval) of the cooled chocolate mixture on top.

Repeat with the other five bases and chocolate mixture, then top each portion with a roasted pecan and an extra pinch of salt. Serve immediately.