In a microwave-safe small bowl, add the chocolate and microwave for 20 seconds or until melted. Stir in the honey and let the mixture cool down.
200 g dark chocolate, 3 tablespoon honey
In a mixing bowl, beat the heavy cream, vanilla extract and instant coffee until soft peak forms.
1 cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon instant coffee
Now, fold the chocolate mixture into the whipped cream, mix until combined.
Put the mixture in a piping bag and pip into the serving cups.
Chill the mousse until set for (about 20-30 minutes).
Scatter some grated chocolate on top (optional) and serve.
Notes
Chop the dark chocolates into tiny pieces so that they will not take much time to melt.
Choose the unsweetened type of dark chocolate for the mousse.
Avoid over-whipping the cream since it will form curdle and would become grainy.
Instant coffee can be subtracted from the whole recipe as long as the vanilla extract is present to tone down the sweetness of the mixture.
You can use chocolate chips instead of dark chocolates that come larger since it melts faster under heat.
If being served to vegans, change the heavy cream into coconut cream instead. Both provide the same outcome anyway.
To store: Store this mousse in the fridge; it will keep well for about three days.To freeze: You can freeze it for 1-2 months and leave it to thaw in the fridge overnight.