Candied Almonds
1/2 cup sugar

1 Tbsp butter
1 cup sliced almonds

1) In a heavy-bottom pan over medium heat, bring the sugar to a dark amber color without stirring. Turn off heat.
2) Add the butter and stir quickly. Stir in all the almonds.
3) Place almonds on parchment paper to cool. Chop in food processor and reserve.

Honey Chocolate Mousse
6 egg yolks (at room temperature)

5 oz honey (lavender is our favorite)!
6 oz dark chocolate, melted

1 1/2 cups heavy cream

1) In the bowl of an electric or stand mixer, beat the yolks for 5 minutes, until lighter in color and fluffy.
2) Bring the honey to a simmer and while still beating, pour the honey over the yolks in a slow, steady stream. Continue beating until the mixture is cooled, 5-6 minutes.
3) Mix in the chocolate and set aside.
4) Whip the heavy cream until stiff. Fold both the almonds and whipped cream into the chocolate mixture.
5) Keep refrigerated or frozen!