Pour 3 tablespoons water into small bowl Sprinkle with gelatin; let soften while preparing caramel sauce.

Place a stainless bowl and beater blades of hand mixer in the freezer. Whipped cream whips up faster when the bowl and beater blades are well chilled.

Combine sugar, honey and ¾ cup water in heavy large saucepan. Stir over medium-low heat until sugar dissolves, frequently brushing down sides of pan with wet pastry brush. Increase heat; boil without stirring until syrup turns deep golden brown, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add 1 ¾ cups cream and butter (caramel will bubble up and splatter so wear an oven mitt to protect hands from burns). Return to low heat and stir until its thickened and even texture.

Pour 1 ½ cups caramel sauce into a bowl and set aside. Reserve ½ c for the topping for the cream puffs and reserve the rest for another time, in an airtight container in the refrigerator. Set glass bowl with gelatin mixture in small skillet of simmering water. Stir until gelatin dissolves and mixture is clear, about 1 minute. Carefully remove the bowl and pour the melted gelatin into the 1 ½ cups of reserved hot caramel. Stir well and cool just to room temperature, stirring occasionally.

Remove the stainless bowl from the freezer and quickly pour the chilled heavy cream in the bowl. Beat the cream into stiff peaks and pour cooled caramel-gelatin ½ cup at a time over whipped cream, folding the mixture a few times before adding in another ½ c of the caramel. Fold again well, but slowly, until no white streaks are left. Chill mousse 30 min to several days ahead of time.