In a small saucepan, heat 1/2 cup of the heavy cream with the dried lavender and crushed pink peppercorns over low heat until it just begins to simmer. Remove from heat and let infuse for 10 minutes.

Strain the infused cream through a fine-mesh sieve into a bowl containing the dark chocolate chips. Discard the lavender and peppercorn solids.

Stir the chocolate and warm cream together until completely smooth and glossy. Stir in the honey and vanilla extract. Let this ganache cool to room temperature.

In a separate chilled bowl, whip the remaining 1.5 cups of heavy cream until stiff peaks form.

Gently fold one-third of the whipped cream into the chocolate ganache to lighten it, then fold in the remaining cream until no white streaks remain. Move with intention to keep the air in the mousse.

Spoon the mousse into individual serving glasses and refrigerate for at least 2 hours to set.

Before serving, top each mousse with a sprinkle of cacao nibs and a fresh blackberry.