Place the dark chocolate in a bowl with the warm water and place the bowl over a pot of simmering water, making sure that the bowl doesn’t touch the simmering water. Let the chocolate melt slowly.
½ lb dark chocolate, ½ cup warm water
Separate the egg yolks and the whites in two bowls, beat the yolks, and mix in the honey if using.
3 pcs eggs, 1 teaspoon honey
Once the chocolate is fully melted, remove it from the heat source and let it cool for about 4 minutes.
Meanwhile, beat the egg whites to soft peaks.
Combine the beaten egg yolks with the melted chocolate. Make sure the chocolate is cool enough, so it doesn't cook the eggs.
Use a rubber spatula to fold a tablespoon or so of the beaten egg whites into the chocolate mixture.
Carefully fold the rest of the egg whites in the chocolate mixture, paying attention not to remove air from the egg whites.
Once fully combined, divide the chocolate mousse into 4 individual ramekins, cover with plastic wrap and let cool in the refrigerator for at least 2 hours before serving.
Coconut milk