Bake of the Week: Spiced chocolate orange pot with whisky

Thanks to Jak O’Donnell and Old Pulteney whisky for this delicious recipe.

You’ll need

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

Method

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.