Cooking with Booze

   

Whisky and Orange Mousse

“Too much of anything is bad, but too much of good whiskey is barely enough.”—Mark Twain

• 170g (6 oz) dark chocolate
• 5 tbsp water
• 3 eggs
• 2 egg yolks
• 55g (2 oz) fine caster sugar
• 1 tsp gelatin
• juice from one orange
• 250ml (½ pint) double cream
• 2 tbsp whisky

1. Heat the water in a small pan and melt the chocolate, stirring until creamy. Beat the egg, egg yolks and sugar together in a bowl until thick and pale. Put the orange juice in another bowl in a pan of warm water and dissolve the gelatin into it, before stirring in the whisky. Fold the melted chocolate and egg mixtures together then stir in the gelatin mixture. Whip the cream until it starts to thicken, then fold that in too. Spoon into glasses or small bowls and put them into the fridge to chill.