Chocolate Mousse with Whiskey Caramel

Silky chocolate. Bold whiskey. A salty-sweet scandal in every spoon.

Chocolate mousse (4 portions)

135g chocolate (72%)
-
85g egg yolk
25g caster sugar
-
250g egg white
60g caster sugar

1. Melt the chocolate over bain-marie

2. Whisk the egg yolks with 25g of sugar until ribbon stage.

3. Make a French meringue with the egg whites and 60g sugar, make sure it’s nice
   and stiff.

4. Whisk the melted chocolate into the egg yolks, followed by 1/3 of the egg white.

5. Gently fold in the remaining 2/3 of egg white. Place in the fridge to set.
   lemon wedges. Serve some fresh baked pitta breads on the side.

Whiskey caramel (8 portions)

120g Sugar
60g Butter
40ml Whiskey
1 Gelatine leaf

1. Make a dark caramel, add the butter, followed by the whiskey and gelatine leaf. Whisk as it cools to stop It from splitting.

To finish

Maldon salt
Blood orange zest
Whiskey caramel

1. Plate the mousse top with all of the above to finish the dish.