For the crust, bring a double boiler to a boil over medium heat. Place white chocolate in a bowl or the top part of a double boiler. Stir occasionally until the chocolate is melted and smooth. Stir in crushed graham crackers. Place the ring molds on a parchment paper-lined baking sheet and spoon in the graham cracker-chocolate mixture, smoothing it into a thin crust. Refrigerate 20 minutes or until needed.

For the filling, bring a double boiler to a boil over medium heat. Melt chocolate, butter and espresso in a bowl or the top part of a double boiler, stirring to combine. Remove from heat and set aside to cool slightly. Fold egg yolks into the cooled chocolate, until completely incorporated. Set aside. Whisk egg whites with sugar either by hand or with a mixer until they reach soft peaks. Fold egg whites into chocolate mixture until completely incorporated. Ladle into ring molds. Chill 3 to 4 hours.

For the hot fudge sauce, bring a double boiler to a boil over medium heat. Place chocolate, cream and honey in a bowl or the top part of a double boiler. When the chocolate is melted, stir to combine. Remove from heat and set aside until needed.

When ready to serve, place the ring mold on a dessert plate and run a knife dipped in hot water around the inside of the mold. Remove the mold. Place a few small scoops of ice cream around the Bruno, along with some seasonal berries. Dust with cocoa powder and drizzle warm fudge sauce over the ice cream. Serve immediately.

Chef's Tip: If you don't have ring molds, use clean empty tuna fish cans with both the top and bottom removed.