Honey Mousse

Milk and honey were both among the earliest foods of humankind and the earliest mentioned in the bible. “A land flowing with milk and honey” (Exod.3:8), is an expression describing the agricultural prosperity of the Holy Land.

Honey, miele in Italian, is a natural alternative to refined sugar and comes in thousands of variations. Because honey bees do not stray far from their hives (2-3 miles), honey is by nature a local product. It’s worth the effort to search out local vendors and farmers markets in your area for different flavors. One of my favorites is orange blossom.




  • 4 egg yolks
  • 1/4 cup honey (preferably orange blossom), plus a drizzle for garnish
  • 2 cups heavy cream, divided
  • 1 teaspoon vanilla extract
  • 1 ounce chocolate (bittersweet or semisweet), roughly grated, plus more for optional garnish
  1. Using a metal bowl, beat egg yolks until thick and foamy.
  2. With a wooden spoon, stir in the honey, 1 cup of the heavy cream and vanilla.
  3. Bring a pot of water to a simmer and place the bowl over (but, not touching) the water and whisk continuously until it thickens (5-10 minutes). Remove from heat and let cool.
  4. Whip the remaining cream until it forms stiff peaks and then fold it and the grated chocolate into the honey mixture.
  5. Spoon into individual dessert bowls or glasses and refrigerate 2-3 hours. To serve, garnish with a drizzle of honey or shaved chocolate.

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