CHOCOLATE MOUSSE WITH WHISKY CARAMEL POPCORN

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Prep time 15 minutes

Cook time 15 minutes

Serves 4

Ingredients:

200g cooking chocolate

100g thickened cream

1 egg plus 1 egg white

200g caramel popcorn

50ml whisky

1 teaspoon vanilla extract

Method

Set up a double boiler by putting a pot of water on low heat and placing a metal or glass mixing bowl over the top of the pot but does not touch the water. Add cooking chocolate to the bowl and slowly melt chocolate mixing slowly as it melts. Then gradually add half of the cream and stir through, remove from heat and stir through the remainder of the cream. Set aside to cool

In another pot add the caramel corn and put on low/medium heat. As the caramel is starting to melt add the whisky and vanilla and mix through. Ese a blowtorch to flambe (set alight) the whisky and turn the heat off and wait for the alcohol to burn off. When the flame is out turn out the popcorn onto some baking paper

Pour chocolate mixture into a foot processor and blitz for 10 seconds then add egg and egg white then blitz for 2 minutes. Pour mousse mixture into a bowl or jar and refrigerate for at least 2 hours. When ready to serve break up the popcorn and scatter on top of the mousse and enjoy