Step 1

Place chocolates and 1 cup (250ml) boiling water in a blender and whiz until melted and smooth. Add eggwhites and whiz until smooth and combined, then add cream and vanilla, and whiz to combine. Pour into a serving container and chill for 4 hours or until set.

Step 2

For the popcorn, place the sugar, whisky, cardamom and 1/4 cup (60ml) water in a saucepan over medium heat and bring to a simmer. Stir to dissolve sugar, then simmer for 10-12 minutes or until slightly thickened. Set aside to cool completely, then add popcorn and toss to coat.

Step 3

Scoop mousse into serving glasses if desired. Top with caramel popcorn and serve.