Chocolate Honey Mousse
This is the simplest of all mousses and honey gives it that Provencal touch!
- 2 1/2 cups chilled whipping cream
- 12 ounces bittersweet not unsweetened or semisweet chocolate, chopped
- 5 tablespoons honey
Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.