For the honey popcorn:
1/4 cup popcorn kernels
1/2 cup sugar
2 teaspoons honey
2 teaspoons corn syrup
3 teaspoons water
For the chocolate mousse:
8 ounces Swiss milk chocolate
2 1/2 teaspoons vegetable oil
1 cup heavy cream
Preparation
For the honey popcorn:
Pop the corn in a microwave oven. Combine the sugar, honey, corn syrup, and water in a heavy-bottom saucepan. Cook over medium heat until the sugar is caramelized to a light brown color.
Add to popcorn and stir to coat. Spread popcorn onto wax paper to cool. When cool, break the honey popcorn into small pieces.
For the chocolate mousse:
Microwave the chocolate with the oil for about 2 minutes to melt. Whisk in 1/4 cup of the cream. Whip the remaining cream to a medium peak. Fold into the chocolate mixture. Fold 3/4 of the honey popcorn into the mousse. Garnish with the remaining popcorn. Refrigerate for several hours.
