Our super-indulgent whisky-infused chocolate mousse is the perfect Easter treat – and if you’re feeling particularly creative, you could even serve it in egg-shaped chocolate moulds!
CHOCOLATE MOUSSE WITH WHISKY AND RAISINS
(Please note that this recipe uses raw egg, which may carry health implications for some people.)
160gms raisins, coarsely chopped
80ml 12 Year Old Viking Honour
100gms dark chocolate, broken up
20gms unsalted butter, cubed
1 egg, white and yolk separated
160ml double cream, whipped to a soft peak
25gms pistachio nuts, coarsely chopped
1. Combine the chopped up raisins and half of the 12 Year Old Viking Honour in a small bowl and leave the raisins to soak up the whisky.
2. Meanwhile put the dark chocolate pieces, cubes of butter and remaining 12 Year Old Viking Honour in a heatproof bowl over a saucepan of simmering water. Stir occasionally and very gently until the mixture is smooth and completely combined. Now stir in the egg yolk and leave to cool.
3. Beat the egg white (an electric hand mixer is a great help here!) in a bowl until it forms soft peaks and fold this and the cream (also whipped to similar soft peaks) gradually into the melted chocolate mixture.
4. Divide the raisin and whisky mixture you made earlier into individual ramekins or glasses*, top with the chocolate mousse, and pop in the fridge for three hours or overnight.
5. Serve with a sprinkling of chopped pistachio nuts and orange zest to complement the flavour of the whisky.
One step further*
If you’re feeling creative and don’t mind a fiddly job, instead of using ramekins or glasses, you could make your own chocolate eggshells to serve the mousse in. You can buy egg-shaped moulds from a kitchen shop or the kitchen department in a craft shop and you’ll also need about 300gms of melted dark chocolate, a small artist’s brush and a steady hand. Paint the inside of the moulds with the melted chocolate, leave to set and then gently and carefully remove the chocolate eggshells. Fill with the raisin and whisky mixture, topped with the mousse and finished off with the chopped pistachio nuts and orange zest.