Steps: |
| -In a medium saucepan over medium heat, bring 1 cup of cream to a simmer; remove pan from heat. |
| -Add the chocolate and stir until melted and well blended. |
| -Transfer to a large bowl, add the honey and stir to blend; set aside. |
| -Beat the egg whites (with a whisk attachment) until stiff but not dry; set aside. |
| -Beat the remaining cream at medium speed, increase to high speed, until stiff peaks form; set aside. |
| -Add 1/3 of the egg whites to the chocolate mixture and mix vigorously; gently fold in the remaining whites slowly. Do not overmix. |
| -Fold in the whipped cream into the egg and chocolate mixture. |
| -Spoon the mousse into a large, shallow dish, cover with plastic and refrigerate until firm, about 4 hours. |
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