Short-cut Chocolate-Honey Mousse

This Bon-Appétit recipe is a simple variation of traditional French mousse. It doesn't contain eggs and can be whipped up in just a few minutes.

The original recipe (as follows) says 8 servings, but I think it would be more like 10 or so depending on the size of serving dishes. I cut the recipe in half and it still came out to about 6 servings. Also, I added graham cracker crumbs to the bottom and top of the mousse for a little added texture.

Short-cut Chocolate-Honey Mousse

2 1/2 cups chilled heavy whipping cream, divided

12 oz (340 grams) bittersweet or semisweet chocolate, chopped

5 tablespoons honey

optional- 2 heaping tablespoons of powdered sugar for the whipped cream topping (I just can't bear the thought of whipped cream that isn't sweet!)

1) Stir 3/4 cup cream, chocolate, and honey in a heavy medium saucepan over low heat (or double boiler). Whisk together until smooth. Remove from heat and transfer to large bowl to cool, stirring occasionally.

2) Whip 1 1/4 cup cream in large bowl until soft peaks form. Fold 1/2 whipped cream into cooled chocolate, then fold in second half. Divide Mousse among serving dishes/ramekins and place in refrigerator.

3) Whip remaining 1/2 cup cream with powdered sugar until soft peaks form. Spoon cream over mousse. Sprinkle with graham cracker crumbs, chocolate chips, fruit, or other topping if you want. Allow mousse to set in refrigerator for 2 hours before serving.