Scottish Chocolate and Orange Mousse With Whiskey

Recipe by Artandkitchen
READY IN: 35mins


  • 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


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