Title: Simplest Chocolate Honey Mousse
Categories: Chocolate, Custards, Fillings
Yield: 8 servings

2 1/2 c Chilled whipping cream
12 oz Bittersweet or semisweet
-chocolate; chopped
5 tb Honey

Sitr 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 8 -
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.

NOTES : Very easy; very rich.

Recipe by: Bon Apetit

Posted to KitMailbox Digest by Pat Hanneman on Sep
01, 1998, converted by MM_Buster v2.0l.