Chocolate Whisky Sauce and Orange Mousse

This is the perfect chocolate mousse for the run up to Christmas – it uses our new chocolate sauce in conjunction with freshly zested orange and lashings of double cream.

Ingredients (Makes 4-6)

• 20g cocoa powder
• ½ orange zest
• 30g caster sugar
• 2 egg yolks
• 300ml double cream
• 2 gelatin leaves
• 145g Scotch Whisky Chocolate

Method

Put the gelatin leaves into cold water to soften.
Whisk together the egg yolks and the sugar in a separate bowl until thoroughly combined.
Heat the double cream in a pan with the orange zest, once warm, add to the egg mixture, then pour back into the pan, stirring continuously until a light custard consistency is reached.
Remove from the heat, then add the cocoa powder and a bottle of our delicious chocolate sauce.
Dissolve the gelatin into the mix and allow to chill for 10 minutes, then whisk using a hand mixer to create bubbles.
Chill for at least two hours, and serve with orange segments