Ingredients
| 170g chopped 64% dark couverture chocolate | |
| 2 eggs | |
| 65g caster sugar | |
| 2 gelatine leaves (soaked in cold water) | |
| 50ml Hellyer Road original whisky, or your favourite dram | |
| 300ml cream whipped, until it starts to thicken | |
| whipped cream, shards of chocolate or honeycomb, to decorate |
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Instructions
| 1. | Melt the chocolate in a bain-marie to approximately 40°C. |
| 2. | Whip the eggs and the sugar together in a bowl over a bain-marie until light and creamy, whisking constantly. |
| 3. | Melt the gelatine carefully and fold this together with the whisky through the egg mixture, followed immediately by the melted chocolate. |
| 4. | Fold through the mixture until well combined. |
| 5. | When the mixture starts to cool and thicken, fold in a third of the cream, followed by the rest of the cream. |
| 6. | Scoop into tumblers and chill in the refrigerator until ready to serve. |
| 7. | This beautiful mousse is delicious on its own, but to serve you could add some whipped cream, chocolate shards and/or, for extra crunch, some home-made honeycomb. |