Classic Dark Chocolate Mousse

For the Chocolate Mousse
1 Melt the chocolate over a double boiler until smooth. When melted, remove from heat and set aside.
2 Using either a stand or hand mixer, beat the heavy cream with the honey and vanilla until soft peaks form. Set aside.
3 Whip the egg whites until they form soft peaks. With the mixer running, slowly drizzle in the honey. Continue running until glossy peaks form.
4 When the chocolate has cooled some, whisk in the egg yolks. Gently fold in the sweetened egg whites and then gently fold in the whipped cream.
5 Cover and refrigerate for at least 2 hours for the mousse to set.
For the Whipped Cream
7 Pour the heavy cream and honey into a mixing bowl. Beat with an electric mixer until it stiffens into a whipped cream.
8 Cover and refrigerate until ready to serve.
For the Raspberry Compote
10 Combine all ingredients into a small saucepan over medium heat. Simmer and stir until the berries are completely broken down.
11 Strain the seeds out and refrigerate until ready to use.
12 To plate, spoon mousse into a glass jar, top with whipped cream, and top with the raspberry compote. Garnish with a fresh raspberry and enjoy!