Heat the 4 egg yolks together with 150 grams of the white chocolate and the honey in a small saucepan, whisking constantly until a thick quantity is obtained. Pour this quantity into a wide dish. Whip 1 pot (200 gr.) of whipped cream and fold it in, as well as whip the egg yolks until it is stiff (it is best to add a little salt to the egg yolk form, then it will be stiffer) and fold it in as well. divide everything together evenly into 6 cups (there must still be room for the dark layer !) and put it in the fridge for at least 1 hour.
Put the bitter chocolate and the 2nd pot of whipped cream, except for a small remainder, also in a small saucepan and heat, stirring continuously, until an even amount is obtained. Spread this amount evenly over the white mousse.
Melt remaining white chocolate and whipped cream and divide a tsp of each evenly among the dessert bowls. Refrigerate the whole thing for another hour.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.
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