Bittersweet Chocolate Ice Cream
1 3/4	C	Half and half
2	tbsp	Honey
6		Egg yolks, room temperature
2	tbsp	Sugar
1	tsp	Vanilla
	pinch	Salt
6	oz	Extra-bittersweet chocolate, chopped
3	tbsp	Unsweetened cocoa powder
2	tbsp	Dark rum

Scald half and half in heavy medium saucepan. Stir in honey. Combine yolks, sugar, vanilla and salt in medium bowl. Slowly whisk in half and half. Return to pan. Stir over medium-low heat until thick enough to coat back of spoon [180 degrees]; do not boil. Remove from heat. Add chocolate and stir until melted. Sift in cocoa, whisking to blend. Add rum. Strain into container. Cool slightly. Cover and freeze until firm, at least 8 hours.

Rich Chocolate Mousse
2	C	Whipping cream
1/4	C	Honey
12		Egg yolks, room temperature
1/4	C	Sugar
1	tsp	Vanilla
	pinch	Salt
12	oz	Extra-bittersweet or bittersweet chocolate, chopped
		Shaved chocolate mint parfait or chocolate bars

Scald cream in heavy medium saucepan. Add honey and stir until dissolved. Combine yolks, sugar, vanilla and salt in medium bowl. Slowly whisk in cream. Return to pan. Stir over medium-low heat until thick enough to coat back of spoon [180 degrees]. Do not boil. Remove from heat. Add chocolate and stir until melted. Strain into bowl. Cool. Refrigerate until firm, at least 3 hours.

TO SERVE: Place 2 scoops of ice cream side by side in desert bowl. Let ice cream soften slightly in refrigerator if frozen solid. Top each scoop of ice cream with 1 scoop of mousse. Garnish with shaved chocolate. Serves 8 - 10.