8 ounces (250g) plain chocolate, which has been broken into smaller pieces.
4 large eggs, separated into whites and yolks.
2 tablespoons Scotch whisky.
Note! US tablespoons are smaller the UK, so you may want to adjust this UK measurement.
2 tablespoons double cream (whipping cream).
If you have adjust the amount
of whisky, add a bit more cream too.
The rind of one orange, finely grated .
Place the broken chocolate, whisky and cream in a heatproof bowl
Sit in a pan of simmering hot water, stirring until melted.
Important! Do not
allow the mixture to boil.
Remove from the heat and allow to cool but remain melted.
Whisk the egg whites until they are stiff.
Beat the yolks with the finely grated orange rind.
Stir the egg yolk mixture into the cooled chocolate cream.
Fold in the whisked egg whites.
Spoon the mixture into six individual dishes/glasses
Chill in the fridge for at least three hours.
Just before serving:
Whip the cream for the topping with the whisky and sugar.
Decorate the mousse with the cream and the orange rind.