Chocolate Mousse with Caramelized Apples

Melt the couverture in a water bath and separate the eggs. Heat a saucepan slowly over the lowest flame (be careful, otherwise the egg will freeze). Add egg yolk, sugar, salt and whiskey and beat until foamy until you can draw an eight in the mixture and it is completely visible before it disappears. Whip the cream.

Add some of the melted chocolate to the egg yolk mixture, stir and then add the egg yolk mixture to the rest of the chocolate. Carefully fold the chocolate into the cream with a spatula. Put in the fridge and let cool for at least two hours. Caramelize the peeled and eighthed apples with the sugar. Add a little cayenne pepper. After about a minute, take the apples out of the pan and serve with the mousse.