1. coarsely chop chocolate and gently melt in a water bath.
2. fold back the capstan berry bracts (exposing berries). Grasp berries by the bracts and dip the orange fruit a tiny bit into the choc. Dry on a wire rack.
Separate egg whites and yolks. Beat sugar, egg yolks, salt, whiskey until creamy 4. whip cream until stiff.gently stir in egg yolk mixture.gently stir in rest of cooled but still soft flowing chocolate.
5. whip egg whites until stiff and stir in at the end.
6. cool mousse in a baking dish for several hours in the refrigerator.
7. serving: In the center of each of two large shallow plates, place a tbsp. of eggnog mold. Use a shish kebab to spiralize the blob.
Mousse in dumplings cut off and on the middle form. Decorate each with 5 gooseberries. Sprinkle lightly with powdered sugar.
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