Corn syrup | 22 grams | 1 scant tablespoon Clover honey | 22 grams | 1 scant tablespoon METHOD DAY 1 Finely chop the chocolate on a cutting board using a large chef’s knife (if you are using coins, you do not need to chop them) Place in a medium mixing bowl Combine the heavy cream, corn syrup, and honey in a small saucepan; bring to a boil and pour half the mixture over the chocolate Immediately cover the bowl with plastic wrap and let sit for 1 minute Remove the plastic wrap and shake all the water created by the steam back into the bowl; mix with a rubber spatula or whisk, starting from the middle and making wider circles as the emulsion is taking place When the ganache is emulsified add the remaining cream and repeat the whisking until it is completely emulsified Place a sheet of plastic wrap directly on top of the mixture, then cover the bowl and refrigerate overnight DAY 2 Place the ganache in the bowl of your mixer and fit with the whisk attachment, or use a handheld electric mixer Whip for 1 minute on high speed Scrape down the sides of the bowl and whip on high speed until the ganache is transformed into a mousse, about 1 minute Stay by the mixer and observe it very carefully to make sure that you don’t over-whip; if you do, your mousse will be grainy Transfer to a bowl, cover, ... When the ganache is emulsified add the remaining cream and repeat the whisking until it is completely emulsified Place a sheet of plastic wrap directly on top of the mixture, then cover the bowl and refrigerate... and let sit for 1 minute Remove the plastic wrap and shake all the water created by the steam back into the bowl; mix with a rubber spatula or whisk, starting from the middle and making wider circles as the emulsion is taking... overnight DAY 2 Place the ganache in the bowl of your mixer and fit with the whisk attachment, or use a handheld electric mixer Whip for 1 minute on high speed Scrape down the sides of the bowl and whip on high speed until