Servings: 4

1/2 cup milk chocolate ½ cup milk chocolate
1/2 cup dark chocolate ½ cup dark chocolate
1/3 cup 35 per cent cream ⅓ cup 35 per cent cream
1 gelatine sheet 1 gelatine sheet
1 oz whisky (Glenfiddich preferred) 1 oz whisky (Glenfiddich preferred)
3 1/3 cups 35 per cent cream 3 ⅓ cups 35 per cent cream

1. Chop chocolate and place in a small bowl. Bring first quantity of cream to a boil and add/ pour over chocolate; allow to stand 1 to 2 minutes. Whisk to incorporate; cool to 40°C. Add melted gelatine and whisky. Whip second quantity of cream to semi-soft peaks then fold into a chocolate ganache mix in thirds. serves 4

Chef’s tips: Do not over-mix because it will separate and keep mousse at room temperature. Use hot spatula for smoothing the mousse.  Chef’s tips: Do not over-mix because it will separate and keep mousse at room temperature. Use hot spatula for smoothing the mousse.