Sitr 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally. In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among 8 - 3/4 cup ramekins. Refrigerate until set, about 2 hours. Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.