Place the milk and cream in a large saucepan and heat over a medium heat. Beat the eggs with the sugar until you have a light and fluffy mixture. Add the corn flour and stir in. Break the chocolate in to pieces and place in a bowl. As soon as the milk and cream begin to boil, remove from the heat and pour half of it over the chocolate pieces. Mix until all of the chocolate has melted and you have a smooth mixture. Add the rest of the hot milk and cream. Mix well and then add to the eggs and sugar. Mix again and then return to a low heat. Stir constantly until you have a thick cream. Pour the cream in to individual serving glasses or verrines and allow to cool. Place in the fridge and allow to set for at least 2 hours.
Preheat the oven to 240'C. Place the eggs in a food processor and add the sugar. Beat until pale, fluffy and mousse-like.
Melt the butter in a saucepan. Once it is a deep nut colour remove from the heat and allow to cool whilst making sure that it remains liquid. Sift the flour in to the eggs and fold in gently. Add the honey then the warm melted butter. Place the mixing in a piping bag and fill your madeleines moulds with the batter. Place in the oven and cook for 4 mins. Allow to cool slightly before removing from the mould.
Serve with chocolate pots.
«Madeleine batter can be made in advance and stored in the fridge for up to 3 days.»