Chocolate Mousse with Oranges and Whisky

Ingredients

For the chocolate mousse

  • 6 s  egg whites
  • 325 Grams  caster sugar
  • 250 Grams  butter
  • 6 s  egg yolks
  • 50 Grams  cocoa powder
  • 1 Tablespoon  finely chopped orange peel confit
  • 50 Milliliters  whisky
  • 125 Grams  extra-bitter chocolate, melted

For the chocolate genoise

  • 4 s  eggs
  • 25 Grams  melted butter
  • 125 Grams  flour, sifted
  • 25 Grams  cocoa powder
  • 125 Grams  caster sugar

For the chocolate glaze

  • 250 Grams  double cream
  • 1 Tablespoon  vegetable oil
  • 1 Tablespoon  water
  • 200 Grams  extra-bitter chocolate, broken into pieces
  • 60 Milliliters  Drambuie
  • 6 s  oranges, peeled and segmented
  • 150 Grams  liquid glucose

British culinary master Michel Roux Jr.'s rich and fluffy chocolate mousse, spiked with whiskey, is perfect for a Christmas-dessert. 

Try with: Single malt 10 years Speyside, Iced Drambuie, or Tokaji 5 Puttonios

Directions

For the chocolate mousse

Start by making an Italian meringue. Whisk the egg whites until stiff. Dissolves the sugar into 125 ml of water and bring to the boil. Skim and continue to cook until it reaches 120°C. Gently pour the sugar mixture onto the whisked egg whites, while continuing to whisk – this is better done with a machine. Keep on whisking until the mixture is cool and very smooth. Beat the butter, egg yolks and cocoa powder until light, then mix in the orange peel, whisky and melted chocolate. Finally, fold in the Italian meringue. Poor this onto the chocolate genoise that has been soaked in the liquid from the orange garnish (see below). Smooth the surface and refrigerate for at least 2hours before glazing, or freeze for an hour. Remove the ring from the mousse and pour over the glaze to cover completely.

For the chocolate genoise

Preheat the oven to 190°C / gas 5. Whisk the eggs with the sugar in a double boiler, or a bowl over a pan of simmering water, until stiff, pale and tepid. Take off the heat then fold in the melted butter, sifted flour and cocoa powder. Butter a 22cm round tin. Pour the mixture and bake for 18 minutes or until a knife comes out clean. Take out of the tin and leave to cool on a wire rack. When cool, trim the cake and cut in half through the middle. Freeze the other half for another time.

For the chocolate glaze

Mix the cream, Glucose, oil and water in a pan and bring to boil. Whisk in the chocolate and bring back to boil.

Garnish
Douse the orange segments with Drambuie and leave to marinate in the fridge for at leasdt 2 hours. Serve with the mousse. You can also decorate with orange crisps. Slice an orange as thinly as possible. Dust the slices with icing sugar, place between two sheets of baking parchment and put in a cool oven, 100°C / below gas 1, to dry.

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