Dark Chocolate Mousse

Ingredients

150 g dark chocolate

150 ml 35% cream

2 egg yolks

2 tbsp honey

1 tbsp cocoa powder

Place the chocolate and 50 ml of cream in a double boiler and let it melt. Stir until smooth. Remove from heat. In a separate bowl, whisk the remaining 100 ml of cream with 1 tbsp honey until stiff peaks form and refrigerate.

Place the egg yolks with the remaining spoon of honey in a double boiler and whisk until the mixture has roughly doubled in size, about 5-10 minutes. Do not overheat the yolks, or they will cook. Remove from heat and stir in the chocolate mixture.

Remove the whipped cream from the refrigerator and gently fold it into the main mixture. Mix everything until smooth, divide into glasses, and refrigerate for at least 3 hours. When serving, dust with a light dusting of cocoa powder.

Enjoy!