0. First, chop the dark chocolate and transfer it to a bowl.

1. To make the custard: In a nonstick pan, combine the egg yolks, honey, and milk, stirring constantly with a whisk. Turn the heat on and stir constantly with a soft whisk. The custard will cook very quickly, reaching 82°C (180°F). We recommend using a kitchen thermometer, as reaching the exact temperature is crucial. Once cooked, pour it over the chocolate and whisk until completely melted. The custard should be glossy. Then, blend the custard with an immersion blender until smooth and glossy.

2. Quickly whip the cream until it's soft, not stiff. Add a little of it to the chocolate mixture and whisk to even out the chocolate's consistency.

3. Add the remaining cream in two more batches, stirring vigorously and using circular motions from bottom to top. The chocolate mousse is now ready; you can transfer it to glasses and decorate, or store it in the refrigerator.