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Cappuccino Mousse

3 cups heavy cream
6 egg Yolks
1/3 cup honey
1/4 cup coffee liqueur
10 oz dark chocolate
4 oz unsweetened chocolate

Whip cream to soft peaks. In a large bowl, whisk yolks to ribbon
stage. Bring honey just to a boil and whisk it into the yolks.
Continue whisking until cool. Stir in the liqueur. Melt the
chocolates. Rapidly whisk the chocolates into the egg mixture.
Fold in the whipped cream. Refrigerate until ready to use. When
ready, soften at room temperature or place in a double boiler over
barely simmering water until just soft enough to pipe using a pastry
bag.

BTW, the spoons were made using "tulip paste" but I didn't write
that recipe down. I suppose any recipe for "cigarette cookies" or
even tuilles could be used as long as you can spread the batter
over a template.

The topping was Sambuca Cream. Mix 1/4 cup of Sambuca with 1 cup
of heavy cream and whip it up like regular whipped cream.

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