Whiskey, Caramel and Orange Mousse with Orange Crumble

Whiskey, caramel and orange mousse: Put the chocolate, butter and orange zest in a large heatproof bowl and melt together over a pot of simmering water, ensuring the base of the bowl doesn’t touch the water.

Stir occasionally and once the chocolate has melted add the whiskey and whisk to combine. In separate bowls, beat the egg whites to medium stiff peaks and the cream to soft peaks.

In a third bowl beat the egg yolks with ¼ cup of the caramel sauce until thick and slightly pale. Whisk the egg yolks into the chocolate then fold in the cream and egg whites until thick and smooth. Spoon into serving glasses and refrigerate until 30 minutes before serving.

Orange Crumble: Preheat the oven to 180°C. Put all the ingredients in a small food processor and whizz to form a crumb. Tip out onto a baking tray and bake for 10 minutes.

To serve: Spoon extra caramel onto mousses and top with a tablespoon of orange crumble. Makes 6.