Chocolate Mousse with Oranges and Whisky

Chocolate Mousse with Oranges and Whisky
Staff Writer

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


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.

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.


Calories per serving:

854 kcal

Daily value:



  • Carbohydrate, by difference 88 g
  • Protein 17 g
  • Total lipid (fat) 56 g
  • Vitamin A, IU 305 IU
  • Vitamin A, RAE 83 µg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin D 30 IU
  • Vitamin E (alpha-tocopherol) 5 mg
  • Vitamin K (phylloquinone) 7 µg
  • Ash 3 g
  • Betaine 1 mg
  • Caffeine 1 mg
  • Calcium, Ca 109 mg
  • Carotene, beta 12 µg
  • Cholesterol 23 mg
  • Choline, total 45 mg
  • Fatty acids, total monounsaturated 22 g
  • Fatty acids, total polyunsaturated 10 g
  • Fatty acids, total saturated 18 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 14 g
  • Fluoride, F 1 µg
  • Folate, DFE 16 µg
  • Folate, food 35 µg
  • Folate, total 39 µg
  • Folic acid 4 µg
  • Glutamic acid 1 g
  • Iron, Fe 7 mg
  • Lactose 1 g
  • Magnesium, Mg 101 mg
  • Manganese, Mn 1 mg
  • Niacin 6 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 332 mg
  • Phytosterols 2 mg
  • Potassium, K 509 mg
  • Retinol 82 µg
  • Selenium, Se 7 µg
  • Sodium, Na 372 mg
  • Starch 9 g
  • Sucrose 10 g
  • Sugars, total 15 g
  • Theobromine 34 mg
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 6 mg
  • Vitamin D (D2 + D3) 1 µg
  • Water 47 g
  • Zinc, Zn 2 mg
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