Dark chocolate and Drambuie delice

Method

Gently melt the dark chocolate with butter and Drambuie in a heatproof bowl over simmering water, stirring occasionally until smooth and glossy. Remove from heat and whisk in the egg yolks one at a time, ensuring each is fully incorporated. In a separate bowl, whip the egg whites with sea salt until stiff peaks form, then gradually add caster sugar whilst beating to create a glossy meringue. Carefully fold the meringue into the chocolate mixture in two additions, preserving the airiness. Divide between four 150ml dariole moulds lined with cling film and refrigerate for at least 6 hours until set. For service, whip the double cream with icing sugar to soft peaks and loosen with a touch of Drambuie. Turn out each delice onto a chilled plate and dust lightly with cocoa powder. Quenelle a spoonful of Drambuie cream alongside, drizzle with warmed heather honey, and garnish with candied orange peel and a pinch of fleur de sel.