Frozen Honey-Nut Mousse with Crispy Spoon

To make the mousse: Melt the chocolate in the top of a double boiler over barely simmering water. Dissolve the gelatin in the water. Put the egg yolks and eggs in a stainless steel bowl and place over the top of a pot of simmering water; do not let the bottom touch the water. As if making sabayon, whisk the eggs over the heat until they increase in volume and thicken slightly. Remove from the heat, place the bowl in a larger bowl of ice, and continue whisking vigorously until the mixture cools to room temperature, about 5 minutes. Stir in the honey and nougat paste. Add the praline and whip together. Warm the gelatin over low heat until it melts; stir the gelatin and chocolate into the egg mixture. Fold in a large spoonful of whipped cream to lighten the mixture. Fold in the remaining cream in three additions. Put in a bowl, press a piece of plastic wrap on the top, and freeze for at least 2 hours.

To make the spoons: Cut a spoon-shaped stencil from a piece of plastic less than 1/8 inch thick -- the tops of butter or whipped topping tubs are the right type of plastic. In a bowl, stir the ingredients together and set aside to rest for 30 minutes. Line a baking sheet with parchment paper and butter it, or grease and flour a baking sheet. Preheat the oven to 350 F. Place the stencil on the prepared sheet and spread batter in the stencil, smoothing with a spatula; put excess batter back into the bowl. Repeat to make at least 8 spoons. Bake 7 to 8 minutes, until crisp and golden brown. Remove from the oven. Place a medium bowl upside down on a work surface. Working rapidly, lift a spoon with a long spatula and place it against the bowl with the spoon handle curving up the side of the bowl and the bowl of the spoon on the work surface. Repeat with all spoons. If the cookies become too stiff to bend as you are working, place them back into the oven briefly to warm again. When the spoons are completely cool, set aside -- carefully.

To serve: Put the mousse in a pastry bag fitted with a large plain tip. Place 8 chilled serving dishes on a work surface. Put three dots of white chocolate in an open triangle on one plate and anchor the bowls of three spoons to the dots; the handles face the rim of the plate. Pipe mousse into the bowls of the spoons. Repeat with each plate. Put the chocolates in separate piping bags fitted with very small plain tips. Or, put the chocolates in separate small plastic zipper bags and trim one corner to make a very small opening. Using a very rapid back and forth motion, drizzle a few streaks of each chocolate over the desserts. Sprinkle the desserts with crushed nut brittle and chopped pistachios. Garnish each with 2 mint sprigs.