Roughly chop the chocolate and melt it in a double boiler with the butter. At the same time, whip the cream until stiff and set aside. Beat the two eggs with the honey in an extra container.
When the chocolate and butter mixture has melted, add a spoonful of Cointreau and stir. Now add the egg and honey foam to the chocolate and butter mixture and then fold in the whipped cream.
Fill the finished mousse into glasses and place in the refrigerator for at least 4 hours.
Put the cherries in a saucepan with juice and bring to a simmer. For the flavor, scrape out 2 vanilla sticks and add the pulp with the pods and the cinnamon stick to the cherries.
As soon as the cherries simmer gently, pour the starch into a glass and mix with a little hot cherry juice. Now slowly add the starch liquid to the simmering cherries and stir vigorously so that no lumps are formed.
Mix all ingredients together and crumble the dough on a baking sheet. Bake the dough at 180 degrees for about 20 minutes. After the baking time, take out the tray and let it cool down. Then you can break the crumbs out of the dough.
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