A. Mousse

• Heat the sugar syrup to 103 degrees and beat the eggs until they hold their shape.
• Melt the chocolate while whipping the cream until it holds its shape.
• Fold the 3 mixtures together until uniform without losing volume.
• Pipe the mousse into molds and freeze for 3–4 hours.

B. Sponge Cake

• Heat the egg yolks, eggs, sugar and honey to 40°C.
• Add the flour and mix well. Finally, add the butter and liquid cream. Mix thoroughly and bake.

C. Coating

• Cook the liquid mixture with cocoa powder, then mix in the whipping cream and bring to a boil.