Chocolate Mousse

A recipe from Riche by Todd English.

1. Place the chocolate and butter in the top of a double boiler and cook over medium heat until melted.  Set aside to cool slightly; it should be warm, not hot.
2. Place the cream in a bowl and beat with a mixer or whisk until almost stiff. Set aside.
3. Place egg yolks and honey in a large bowl and beat with a mixer or whisk until they reach the ribbon stage:  They should be light yellow in color and the whisk should leave quickly dissolving tracks when lifted. 
4. Place the egg whites in a bowl and beat with a mixer or whisk until they form medium peaks.  Slowly add the sugar and increase the speed to high and whip to stiff peaks.
5. When the chocolate and egg yolk mixture are the same temperature, gently fold the chocolate into the egg yolk mixture.
6. When the chocolate-egg yolk mixture is just barely warm to the touch, fold in 1/3 of the egg white mixture, ½ of the whipped cream.  Repeat with each of the remaining thirds until incorporated.  Be sure each of the thirds is incorporated before adding the next.  Transfer to a large serving bowl, cover, and refrigerate least 3 hours and up to 3 days.

Note: consuming raw or undercooked eggs may increase your risk of food-born illness.