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.

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