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Put chopped chocolate into a heat proof medium bowl. Set aside. Heat 3/4 c. cream over medium high heat and add the whole vanilla bean. Once it simmers (watch carefully), remove from heat and pour over chopped chocolate. Let sit for 1 minute. After minute has passed, stir quickly with a rubber spatula until smooth. Set aside to cool for at least 15 minutes.
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In the bowl of an electric mixer, beat remaining 2 cups cream until still peaks form. While whipping, add the 1/2 tsp. vanilla. This doesn't take long at all. Watch carefully or else you'll whip it into butter!
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Once you have whipped cream, gently fold in the cooled chocolate mixture in 3 additions. Don't over mix. Once incorporated, cover and refrigerate for at least 8 hours, over night is preferred.
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To make the berries, add berries, lemon juice and zest, sugar, and honey to a bowl and stir to combine. Refrigerate until ready to use. The berries will release all their juices and get saucy and delicious!
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When ready to serve, remove from fridge for a half hour or so and scoop or pipe the mousse into cups. Layer or top with honey lemon berries. Enjoy!