reak the chocolate into pieces and place it in a small saucepan over another pan of gently simmering water.

Stir until chocolate is melted.

Remove it from heat and leave it aside to cool a little bit. In the meantime we can prepare the eggs.

Place eggs and the optional honey (or sweetener of choicin a medium-sized bowl and beat with electric beaters until it's light yellow color and doubled in volume. It will take about 5 minutes.

Eventually add cocoa powder to the mixture.

Fold in cooled chocolate carefully until combined.

In a separate bowl, whip cream until thickened about 2-3 minutes.

Use a large wooden spoon to fold thick whipped cream into the eggs mixture really carefully. Try not to break whipped cream and keep mixture light and airy.

Spoon mixture into 4 serving glasses and put them in the fridge to chill before serving if that's possible.

Anyway, if we are lucky enough and our chocolate mousse survives for an hour in the fridge, decorate them with some extra whipped cream and chocolate topping before serving.