Method
1 To make chocolate ganache, combine cream and chocolate in a small pan. Stir over a low heat until chocolate is melted and mixture is smooth. Transfer to a bowl and cool for 10 minutes.

2 Place 1 tsp of honey into the base of 8 dessert glasses (1 cup capacity). Spoon chocolate ganache over top.

3 To make the mousse, place milk chocolate and milk into a heatproof bowl. Sit bowl over a pan of simmering water and stir until chocolate is melted. Remove from heat and cool for 5 minutes.

4 Place egg yolks and sugar into a small bowl and beat with minsan electric mixer for 5 minutes, or until thick and creamy. Using a spatula, fold the yolk mixture into the chocolate mixture until just combined.

5 Beat cream in a large bowl with an electric mixer until soft peaks form. Lightly fold into chocolate mixture.

6 Divide mousse over ganache in glasses. Refrigerate for 1 hour, or until set.

7 Serve desserts decorated with white chocolate curls.

Hint: Desserts can be made up to 3 days ahead. Keep, covered, in refrigerator.