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Chocolate, Orange and Whisky Mousse
Chocolate, Orange and Whisky Mousse is a traditional Scottish recipe for a classic dessert of melted chocolate mixed with orange zest, egg yolks and beaten egg whites that's chilled in ramekins and finished with whipped cream and pared orange zest. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Chocolate, Orange and Whisky Mousse.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+3 hours chilling)
Serves:
4
Rating: 
Tags : Dessert RecipesScottish Recipes
This recipe was obtained from a trip to Glasgow about 3 years ago. The mousse I was served was so delicious that I had to have the recipe. I've adjusted a few things as I've subsequently made this, but it still remains faithful to the Scottish original.
Ingredients:
250g plain chocolate
4 large eggs, separated
2 tbsp good Scotch whisky
2 tbsp double cream
finely-grated zest of 1 orange
150ml double cream
1 tbsp whisky
pinch of caster sugar
finely-pared orange zest to decorate
chocolate shavings to decorate
Method:
Break the chocolate into chunks and add to a heat-proof bowl along with the whisky and 2 tbsp cream. Bring a pan of water to the boil, take off the heat and sit the bowl in this (basically make a bain-marie) and stir the chocolate until melted. Meanwhile whisk the egg whites in a clean bowl and beat until stiff. In another bowl whisk together the egg yolks and the grated orange zest until pale.
Once the chocolate has melted take off the heat and allow to cool then stir-in the egg yolk mixture before folding-in the whisked egg whites. Spoon the resultant mixture into six individual ramekins of glasses and chill in a refrigerator for at least 3 hours.
Just before you're ready to serve whip the remaining cream with the whisky and sugar. Use this to decorate the top of the mousse and garnish with the orange zest and chocolate shavings.
