Ingrédients pour Scottish Chocolate And Orange Mousse With Whiskey
- 200g dark chocolate (70% cocoa), chopped
- Eggs
- Scotch Whisky
- Heavy Cream
- Orange
- 2 tablespoons powdered sugar
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Comment préparer Scottish Chocolate And Orange Mousse With Whiskey
- Chop the dark chocolate into small pieces. In a heatproof bowl set over a pan of simmering water (double boiler), combine the chopped chocolate, Scotch whisky, and heavy cream. Stir constantly until the chocolate is completely melted and the mixture is smooth.
- Remove the bowl from the heat and allow the chocolate mixture to cool slightly, stirring occasionally to prevent a skin from forming.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form.
- In a separate bowl, whisk together the egg yolks and the finely grated orange zest until pale and slightly thickened.
- Gently fold the egg yolk mixture into the cooled chocolate cream until just combined. Be careful not to overmix.
- Gently fold in the whipped egg whites in three additions, being careful not to deflate the mixture. Use a spatula and a folding motion.
- Spoon the mousse into six individual serving glasses or ramekins.
- Refrigerate the mousse for at least three hours, or preferably overnight, to allow it to set completely.
- Just before serving, whip the 100ml heavy cream with powdered sugar in a chilled bowl until soft peaks form. Add the remaining tablespoon of whisky and whip briefly to combine.
- Spoon the whipped cream over each serving of mousse. Garnish with thin strips of orange zest and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
157g
Carbs
8g
