Cappuccino Mousse

Whip cream to soft peaks. In a large bowl, whisk yolks to ribbon stage. Bring honey just to a boil and whisk it into the yolks. Continue whisking until cool. Stir in the liqueur. Melt the chocolates. Rapidly whisk the chocolates into the egg mixture. Fold in the whipped cream. Refrigerate until ready to use. When ready, soften at room temperature or place in a double boiler over barely simmering water until just soft enough to pipe using a pastry bag. BTW, the spoons were made using "tulip paste" but I didn't write that recipe down. I suppose any recipe for "cigarette cookies" or even tuilles could be used as long as you can spread the batter over a template. The topping was Sambuca Cream. Mix 1/4 cup of Sambuca with 1 cup of heavy cream and whip it up like regular whipped cream.