7 ounces (200 g) plain chocolate*, broken into pieces
2 1/2 tablespoons Jameson whiskey
3 eggs, separated
1/2 cup superfine sugar
Pouring cream, to serve
Preheat the oven to 350°F. Using 1 oz of the butter, generously butter 4 heatproof cups or ramekins that are approximately 3 in. in diameter and 1 1/2 in. deep. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and whisk in the remaining 3 oz of butter until melted. Stir in the whiskey and set aside to cool.
Place the egg whites in a bowl and beat until stiff peaks have formed. Beat in half of the sugar, a third at a time, beating well after each addition until stiff and very shiny.
In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture. Fold in the meringue and used to fill the prepared cups two thirds full. Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.
To serve, arrange the Irish whiskey chocolate fondants on serving plates, with small jugs of pouring cream.
Note: *good quality chocolate makes all the difference, so try to get chocolate with a minimum of 50% cocoa solids.