Here’s a delicious sweet to finish off any meal – the chocolate, orange and whisky make a deadly combination! Blood oranges are right in season at the moment and will make this a really exquisite dish. The quantities given below are sufficient for six servings. Found on the ‘Rampant Scotland’ website!
Ingredients (Mousse):
- 8 ounces (250g) plain chocolate which has been broken into smaller pieces
- 4 large eggs – separated into whites and yolks
- 2 tablespoons Scotch whisky
- 2 tablespoons double cream
- Finely grated rind of one orange
Ingredients (topping):
- 5 fluid ounces (150ml or a generous half cup) double cream
- 1 tablespoon Scotch whisky
- Pinch of caster (fine) sugar
- Finely cut orange rind for decoration
Method:
- Place the broken chocolate, whisky and cream in a heatproof bowl and sit in a pan of simmering hot water, stirring until melted. Important – don’t allow the mixture to boil
- Remove from the heat and allow to cool but remain melted
- Whisk the egg whites until they are stiff
- Beat the yolks with the finely grated orange rind
- Stir the egg yolk mixture into the cooled chocolate cream. Then fold in the whisked egg whites
- Spoon the mixture into six individual dishes/glasses and chill in the fridge for at least three hours
- Just before serving, whip the cream for the topping with the whisky and sugar. Decorate the mousse with the cream and the orange rind