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These little chocolate mousses are deceptively light – and very moreish! The Drambuie cuts through the richness of the chocolate and cream to ensure these are the dazzlers in your dinner party crown. You can make the mousse and brittle up to 24 hours in advance, then simply finish with piped cream and brittle just before serving. See method
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Pairing suggestion: Enjoy with a Drambuie espresso martini (makes 1): Mix 50ml of freshly brewed strong coffee with 25ml of whisky and 25ml of Drambuie. Place in the fridge to chill with ice cubes. Once the mixture has chilled, shake in a cocktail shaker for a good 10 seconds (or in a screw-lid jam jar) to dilute and froth. Pour into a martini glass and serve.
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