Scottish Chocolate and Orange Mousse With Whiskey

Ingredients Nutrition

Yield 4-8 portions (quantity depends form the size) Units US

·         Mousse

  • 8 ounces chocolate, coarsely grated
  • 3 very fresh eggs, separated into whites and yolks
  • 2 tablespoons Scotch whisky
  • 2 tablespoons heavy cream (whipping cream)
  • 1 orange, finely grated rind only

·         Topping

  • 34 cup heavy cream (whipping cream)
  • 2 tablespoons Scotch whisky
  • 12 teaspoon powdered sugar
  • 12 orange, zest use the vegetable peeler and cut into thin strips


  1. Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted.
  2. Remove from the heat and allow cooling slightly.
  3. Beat egg whites to hard peaks.
  4. Beat the yolks with the finely grated orange rind.
  5. Add egg yolk mixture into the cooled chocolate cream, stir.
  6. Fold in the whisked egg whites.
  7. Spoon the mixture into six individual cups or glasses.
  8. Chill in the fridge for at least three hours.
  9. Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again.
  10. Spoon cream over the mousse, top with orange zest strips and serve immediately.

Haggis, neeps & tatties


  • 500 g haggis (1.1 lb.)
  • Neeps & tatties
  • 400 g turnips or swedes , peeled and quartered (.88 lb.)
  • 450 g potatoes , peeled and quartered (1 lb.)
  • 100 g unsalted butter (.22 lb.)
  • 8 spring onions , roughly chopped
  • 30 ml double cream (6 tsp.)


  1. Recipe by Abi Fawcett
  2. Feel free to use vegetarian haggis if you prefer, which you can find online. Tatties (mashed potatoes) don’t usually contain spring onions, so omit them if you like.
  3. Cook the haggis in a large pan of boiling water according to packet instructions.
  4. Meanwhile, cook the turnips or swedes and the potatoes in separate saucepans of boiling salted water for 20–25 minutes, or until tender. Drain the veg separately. Return the turnips or swedes to the pan, add half the butter, and mash, keeping chunky. Season to taste. Cover to keep warm.
  5. Melt the remaining butter in the potato pan, add the spring onions and cook for 1–2 minutes, till softened. Add the potatoes, and mash until quite smooth, seasoning to taste. Cover to keep warm.
  6. Remove the cooked haggis, cut open, and place a portion onto each warmed plate. Divide up the neeps & tatties and serve.