The Queen Of Scotts….. Chocolate Mousse.
January 20, 2015
The mousse will keep for up to 2 days...and HEY trust us ,it won't be around that long. This is the Queen of all chocolate mousse's, rich, light & airy, packed with chocolate and totally yum.
Today for a Scottish twist, celebrating the great poet Robbie Burns, we have added a crunchy topping of scotch whiskey and heather honey infused oats and beautiful fresh raspberries, served with a dash of whiskey cream - Achhh I The Noo (in English!)
- Prep: 1 hr 10 mins
- Yields: 6 Generous
For the creme patisserie:
- With Vigour, whisk the egg yolks with the sugar until pale and thick, add the cornflour and whisk until all combined.
- Add sifted cocoa powder to the milk and bring to a boil, stirring occasionally. Switch off the heat.
- Pour the milk, slowly into the egg mixture, whisking vigorously.
- Return the mixture to a clean pan and over a medium heat stir continuously with a spatula. When there are one or two bubbles take off the heat and stir with a hand whisk.
- Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using.
For the meringue:
- Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and a whisker of salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks.
- Melt the broken chocolate over a pan of gently simmering water until thick and glossy, set aside to cool slightly.
- Whip the cream until soft peaks form, set aside.
To make the mousse:
- Beat the chilled creme patissiere to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream.
- To serve, brush 4 to 6 glasses or ramekins with butter. Add some chocolate nibs and roll them around the sides and bottom of the glasses until evenly coated.
- Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours.
- Serve chilled, with a fan of sliced strawberry's and a dusting of fine icing sugar.
The Scottish twist topping.
In a small pan combine the oats, butter, honey, whiskey and cream over a gentle heat. Preheat the oven the 200 degrees C. Scatter the mixture over a greased baking tray to make a broken very thin layer and bake for 5-7 mins until golden and crunchy. Set aside to cool. To serve, scatter the crumbs over the chilled mousse, add a few fresh raspberries and drizzle with whiskey cream.