Whisky and Orange Mousse
“Too much of anything is bad, but too much of good whiskey is barely enough.”—Mark Twain 170g (6 oz) dark chocolate 5 tbsp water 3 eggs 2 egg yolks 55g (2 oz) fine caster sugar 1 tsp gelatin juice from one orange 250ml (½ pint) double cream 2 tbsp whisky Heat the water in a small pan and melt the chocolate, stirring until creamy. Beat the egg, egg yolks and sugar together in a bowl until thick and pale. Put…