Melt the chocolate with the butter, blood and milk in a bowl over a pan of hot water. Whisk together until smooth and silky, adding in the smoked paprika. Set aside to cool slightly.
Separate your eggs. Cream the sugar and egg yolks until they turn pale yellow. Add these to the cooled chocolate. Beat your egg whites to soft peaks and fold them into the chocolate mix. Divide into six glasses and set in the fridge for two hours before serving.
To make the honeycomb, heat the sugar and the golden syrup and honey without stirring it until it turns a light brown colour. Remove it from the heat and stir in the bread soda. It will instantly fluff up with air and turn lighter in colour. Pour it onto a plate covered in parchment paper and allow it to cool and harden before breaking it into chunks.
Serve the mousse with crumbled honeycomb and blackberries on the top