Title: Chocolate, Orange and Whiskey Mousse
Categories: Irish Alcohol Chocolate Dessert
Yield: 6 Servings
| | | British measurements |
| 8 | oz | Chocolate; broken into |
| | | . pieces |
| 2 | tb | Scotch whiskey |
| 2 | tb | Double (heavy) cream |
| 4 | | Eggs; separated |
| 1 | | Orange rind; grated |
| TOPPING |
| 5 | fl | Double (heavy) cream |
| 1 | tb | Scotch whiskey |
| | pn | Caster (granulated) sugar |
| | | Orange rind (grated) to |
| | | . garnish |
Place the chocolate, whiskey and cream into a heatproof bowl. Set upon a
pan of simmering water and stir until melted. Do not allow the mixture to
boil. Remove from the heat and leave to cool. Whisk the egg whites until
stiff. Beat the egg yolks with the orange rind. Stir the egg yolk mixture
into the cooled chocolate cream. Fold in the whisked egg whites. Spoon the
mixture into individual dishes or into a large serving dish. Chill in the
fridge for at least 3 hours. Just before serving, whip the cream for the
topping with the whiskey and sugar. Decorate the mousse with cream and
finely cut orange rind. "Scotch Whiskey Recipes"
by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4
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