350g dark chocolate 75ml Famous Grouse whisky
350ml double cream
75g caster sugar
For the bitter chocolate sauce (20 portions) 250g sugar
1dsp liquid glucose
1 litre water
125g cocoa powder
500g dark chocolate, chopped
For the Famous Grouse sauce (20 portions) 125ml water
½ dsp liquid glucose
Famous Grouse whisky/water mix
Melt 350g dark chocolate and warm alcohol.
Whip the cream to ribbon stage and chill. Then whip the eggs and sugar to sabayon over heat.
When ready, stir the alcohol into the melted chocolate, fold in sabayon in two parts and finally fold in cream. Pour into shallow tray and allow to set.
For the bitter chocolate sauce, lightly caramelise sugar, glucose and 500ml water. Add rest of the water to caramel, reboil, add cocoa and add 500g chopped chocolate and stir over low heat until smooth.
For the Famous Grouse sauce, caramelise water, sugar and glucose to a light golden colour. Add 50% whisky/water mix (or to taste) to a light syrup.