Bourbon Honey Cream Sauce
2 cups heavy whipping cream
1/4 cup bourbon
1/4 cup honey
Macaroons
2 cups pecan halves
1/2 cup powdered sugar
1/4 cup cocoa
1 1/2 cups powdered sugar
4 egg whites
1/2 cup powdered sugar
Mousse
7 ounces chopped semi-sweet chocolate
1/3 cup milk
2 tablespoons sugar
scant pinch salt
1 tablespoon vanilla extract
1 cup heavy whipping cream
Garnish
fresh berries
whipped cream

Sauce
Combine all and boil over medium-high heat. Boil 10 minutes till sauce is reduced by half.
Macaroons
Heat oven to 350°F. Line baking sheets with parchment paper. Process pecans and powdered sugar till finely ground. Sift cocoa and powdered sugar over this mixture in large bowl. Whisk egg whites on medium-high speed to soft peaks. Add powdered sugar and beat to stiff peaks. Fold whites into dry mixture. Scrape mixture into pastry bag fitted with medium plain tip. Pipe out 3x1 inch oval mounds onto prepared sheets, spacing 2 inches apart. Bake 8-10 minutes till puffed. If using more than one sheet, switch position of sheets on racks halfway through baking. Transfer to racks to cool completely.
Mousse
Grind chocolate finely in food processor. In small saucepan, heat milk, sugar and salt over medium heat. Stir with wooden spoon till sugar dissolves and milk comes to boil. With food processor running, pour hot milk through feed tube onto chocolate. Process 10-20 seconds till chocolate is completely melted. Scrape down sides of bowl. Add vanilla. Process 5-10 seconds till mixture is creamy. Transfer to large bowl and cool 5 minutes till tepid. Whip cream to soft peaks. Gently fold 1/3 cream into chocolate to lighten it. Fold in remaining cream. Cover and chill 2 hours or up to one day. Arrange macaroon, flat side up, on serving plate. Spoon mousse into pastry bag fitted with medium plain tip. Pipe layer of mousse onto macaroon. Top with assorted berries and layer of whipped cream. Top with another macaroon, flat side down. Spoon sauce onto plate and garnish with fresh berries.