Melt the couverture in a water bath and whip the cream until stiff. Soak gelatin in water. Beat the egg and yolks in a water bath until they are frothy, gently squeeze out the gelatine and dissolve in it while stirring constantly. Add the honey and the couverture one after the other and stir well until both have combined completely with the egg. Now remove the bowl from the water bath, stir in the cognac and cremé fraîche. Now carefully fold the mixture into the cream and fill into 6 serving bowls. Let them stand in the refrigerator for at least 4 hours.
Decorate the finished dessert as desired before serving. The mass can also be easily cut off in cams. To do this, you should leave them in a large bowl in the refrigerator, preferably overnight.
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