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Chocolate and honeyed whisky mousse pots​ recipe

Chocolate and honeyed whisky mousse pots​ recipe

3 ratings

These little chocolate mousses are deceptively light – and very moreish! The Drambuie cuts through the richness of the chocolate and cream to ensure these are the dazzlers in your dinner party crown. You can make the mousse and brittle up to 24 hours in advance, then simply finish with piped cream and brittle just before serving. See method

  • Makes 8
  • 40 mins to prepare
  • 360 calories / serving

Ingredients

  • 150g chocolate, dark or milk
  • 2 tbsp butter
  • 3 medium free-range eggs, separated, at room temperature
  • 150ml double cream
  • 4-5 tbsp Drambuie honeyed whisky liqueur
  • 1 tbsp caster sugar​

For the brittle

  • 2 tbsp golden syrup
  • 25g caster sugar
  • 50g macadamia nuts

Perfect with:

Drambuie honeyed whisky liqueurA golden Scotch liqueur infused with a secret blend of heather honey, herbs and spices Drambuie honeyed whisky liqueur
A golden Scotch liqueur infused with a secret blend of heather honey, herbs and spices
Shop ingredients

Each serving contains

  • Energy

    1495kj
    360kcal     18%

  • Fat

    26g 37%

  • Saturates

    13g 65%

  • Sugars

    21g 23%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 22.5g Protein 4.7g Fibre 1.2g

Method

  1. Prepare the brittle: heat the syrup and sugar in a small pan until the sugar has melted. Stir in the nuts and coat well, stir for 2 mins to lightly toast the macadamias. Pour the mixture onto a baking tray and set aside to cool.
  2. Melt the chocolate and butter in a glass bowl over a pan of barely simmering water. Once melted, remove from the heat and set aside to cool slightly for 5-8 mins. Using a wooden spoon, beat the egg yolks into the melted chocolate one at a time.​
  3. Whip the cream to soft peaks, stir in the Drambuie honeyed whisky liqueur. Spoon 4 large spoonfuls into a small bowl, cover and set aside in the fridge until ready to serve.​
  4. Whisk the egg whites to soft peaks. Firstly, fold the cream into the chocolate, then fold in the egg whites. Divide the mixture between 8 small glasses, place in the fridge to set.​
  5. Fill a piping bag with a star nozzle of your choice, and fill with the remaining cream, then pipe swirls on top of the chocolate mousses.
  6. Chop up the brittle and sprinkle it over the mousse and serve.

Pairing suggestion: Enjoy with a Drambuie espresso martini (makes 1): Mix 50ml of freshly brewed strong coffee with 25ml of whisky and 25ml of Drambuie. Place in the fridge to chill with ice cubes. Once the mixture has chilled, shake in a cocktail shaker for a good 10 seconds (or in a screw-lid jam jar) to dilute and froth. Pour into a martini glass and serve.

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