- For the chocolate mousse:
- 4 T milk
- 1 T instant coffee
- 2 free-range egg yolks
- 300 g dark chocolate
- 1⁄2 cup cream
- For the butterscotch:
- 150 g caster sugar
- 50 g butter, cubed
- 4 t whisky (optional)
- 2⁄3 cup cream
- For the shortbread:
- 125 g butter
- 55 g caster sugar, plus extra for dusting
- 180 g flour
To make the chocolate mousse, bring the milk to a boil in a saucepan. Add the coffee and simmer for 1 minute.
Beat the egg yolks until pale. Add the hot milk-and-coffee mixture to the eggs while whisking to prevent them from scrambling.
Melt the chocolate over a saucepan of simmering water. Add the egg yolk mixture and stir.
Whip the cream until fluffy and fold into the chocolate. Spoon the mixture into 4 bowls and chill while you make the butterscotch and shortbread.
To make the butterscotch, place a pan over a low heat. Sprinkle in the sugar in an even layer. Heat the sugar, swirling the pan slowly, until almost melted.
Add the butter and swirl the pan to mix. Pour in the whisky, if using, then the cream, and stir vigorously until smooth. Remove from the heat and cool. When cool, pour over the chocolate mousse. Chill for 2 hours.
To make the shortbread, preheat the oven to 180°C. Beat the butter and sugar until pale. Add the flour and mix until a dough forms
(if the dough is too crumbly, wet your hands and knead it until soft). Roll out the dough on a surface dusted with caster sugar, then cut into fingers and place on a baking tray lined with baking paper.
Chill for 10 minutes. Prick with a fork, then bake for 10 minutes, or until golden.
Serve with the chocolate mousse and butterscotch.