Thanks to Jak O’Donnell and Old Pulteney whisky for this delicious recipe.
200g dark chocolate
300ml double cream
Zest of one orange
25ml Old Pulteney 18 Years Old
Honeycomb, made with 250g sugar, 3 tbsp syrup and 2 tsp bicarbonate of soda
Melt the chocolate and add warmed cream. Keep on a low heat until you are ready to pour.
Add Old Pulteney 18 Years Old with the orange zest. Stir until thick, dark and glossy.
Pour into cups and allow to set.
Next, make your honeycomb. Combine 250g of sugar with three tablespoons of syrup and heat until the temperature reaches 160C.
Take off the heat, and quickly stir in the bicarbonate of soda.
Pour on to a pre-greased tray, and allow to set.
Serve on top of the mousse once cooled.