1. Drizzle Ice Magic over the inside of a serving bowl (2-litre capacity). Swirl bowl to cover surface evenly then refrigerate until set.
2. Place chocolate and half the cream in a saucepan. Stir over low heat until mixture is smooth. Remove from heat and cool for 5 minutes.
3. Sprinkle gelatine over water in a small heatproof jug. Stand jug in pan of simmering water and stir over heat until dissolved. Stir into warm chocolate mixture. Add yolks and stir until combined.
4. Beat egg whites and sugar in a small bowl with an electric mixer, until sugar is dissolved and mixture is thick and glossy. Beat remaining cream in a small bowl with electric mixer until soft peaks form.
5. Fold egg whites and cream into chocolate mixture in two batches. Spoon mousse into prepared bowl. Cover and refrigerate overnight or until set.
6. To make praline, spread seeds and almonds over a large oven tray lined with baking paper. Place sugar and water in a small saucepan. Stir, over low heat until sugar dissolves. Bring to boil. Boil for 5 minutes, or until mixture turns golden. Quickly pour toffee over seeds and nuts to coat evenly. Set aside until praline hardens. Break into pieces.
7. Serve chocolate mousse topped with praline pieces.

Tip: Praline can be made up to one day ahead. Store in an airtight container.

For more great Barbara Northwood recipes, check out this week's issue of New Idea, on sale now!