Chop chocolate, measure it and keep aside. I used a combination of dark chocolate and milk chocolate. Add honey and water to it.
Using double boiler method, melt the chocolate. Make sure the bowl containing chocolate should not touch the surface of boiling water directly. I used my tupperware steamer here. Keep melting until its smooth and silky. Set aside to cool down at least for 20mins.
Now take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form as shown. This is the right stage, don’t whip it more, then it will end up in butter.
Once the chocolate is cooled down completely, add whipped fresh cream to it.
Whisk it well, first it may look little runny keep whisking for 2-3mins it will get thick, it will be spoonable not pourable.
Spoon the mixture into serving glasses.
Chop some more chocolate and garnish with it. I had little crushed crushed oreo cookies so used that also for garnishing.
Chill it at least for 3-4 hrs.
Serve Chocolate Mousse chilled.