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Chocolate and Honey Mousse
From Screamingly Good Food by Karen Barnaby
Published by Whitecap Books 1997
2 1/2 cups whipping cream 600 ml
In a heavy-bottomed pot, bring 1 cup (240 mL) of the cream to a boil. Remove from the heat and add the chocolate and honey. Stir until the chocolate is completely melted. Scrape into a large bowl and cool, stirring occasionally.
Beat 1 cup (240 mL) of the cream until soft peaks form. Fold into the cooled chocolate mixture. Divide among six 1-cup (240 mL) ramekins, wine glasses or tea cups. Chill for at least two hours or overnight.
Beat the remaining 1/2 cup (120 mL) cream to soft peaks. Place a small dollop on each mousse before serving.