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 (serves 4 – 6)

Chocolate 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.

  • 20g cocoa powder
  • ½ orange zest
  • 30g caster sugar
  • 2 egg yolks
  •  300ml double cream
  • 2 gelatin leaves
  • 145g Scotch Whisky Chocolate
Method
  1. Put the gelatin leaves into cold water to soften.
  2. Whisk together the egg yolks and the sugar in a separate bowl until thoroughly combined.
  3. 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.
  4. Remove from the heat, then add the cocoa powder and a bottle of our delicious chocolate sauce.
  5. Dissolve the gelatin into the mix and allow to chill for 10 minutes, then whisk using a hand mixer to create bubbles.
  6. Chill for at least two hours, and serve with orange segments