Melt the chocolate, set aside. Whip the cream.
In a pot bring the honey and water to a boil. With a mixer whisk the yolks and whole egg until light and fluffy then pour the boiling honey/water combination into the mixture and continue to whisk on high, until it reaches room temperature. Blend the cayenne into the chocolate then fold it into the egg/honey mixture.
Finally fold in the whipping cream. Pour into serving cups or parfait glasses and refrigerate until it sets.
Decorate with a small dab of whipping cream and fresh raspberries or strawberries.