Chocolate Honey Mousse

· 350g of dark crispy chocolate

· 5to6 dessertspoons of pure honey

· 3cups of fresh cream (about 750ml)

· Mix together dark chocolate (should be crushed into pieces), 5 dessertspoons honey and ¾ cup of fresh cream. The ingredients should be mixed over Luke warm water.

· This mixture will need to be stirred constantly, till the dark chocolate stats to melt and combines it’s self with the honey and cream.

· Once all three ingredients have blended into one another, keep it aside for it to cool.

· While the chocolate mixture is kept aside to cool, start whipping the remaining cream (2 ¼cups) but not very firm. 

· Once the cream is whipped and the chocolate mixture is cool, gradually and slowly fold the cream into it. 

· Blend this mixture well.

· Take a special serving dish and carefully pour the whole mixture into it and keep it to set in the refrigerator.

· The chocolate honey mousse can also be poured into separate individual bowls as it does make a lavish amount.

· If the mousse is poured into one whole serving dish, the chocolate honey mouse might take about 3 to 4 hours for it to set well.    

· Chocolate honey mousse can be served with creamy vanilla ice cream. 

· To garnish it different crushed nuts can be used as a topping.