Stir ¾ cup cream, chocolate and honey in a heavy-based medium-sized saucepan over low heat until the chocolate melts and the mixture is smooth.
Cool, stirring occasionally.
In a large bowl, beat 1¼ cups cream until soft peaks form.
Fold half the cream into the chocolate mixture.
When totally folded in, carefully fold in the remaining cream mixture.
Then fold in chopped nougat.
Divide mousse among eight ¾ cup ramekins or any container you choose.
Refrigerate until set overnight.
Garnish with extra finely chopped frozen Sally Williams nougat and serve.
