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Le Cordon Bleu News, 01/21/2014
Scottish Whisky and Hazelnut Chocolate Mousse
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About this recipe

To celebrate Burns Night on 25th January, our chefs share one of their favourite desserts combining hazelnut, chocolate and Scottish whisky.

Recipe - Scottish Whisky and Hazelnut Chocolate Mousse

Serves: 8 – 10

Preparation time: 10 minutes
Cook time: 3 hours

In this recipe:

  • Hazelnuts
  • Dark Chocolate
  • Scottish Whisky



Principal ingredients
200 g blanched hazelnuts
450 g dark chocolate (55%)
30 g unsalted butter
200 g caster sugar
6 egg yolks
85 ml Scottish Whisky
6 egg whites
chocolate shavings

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  1. Preheat the oven to 180C (355F).
  2. Cover a baking sheet with baking parchment. Spread the crushed hazelnuts on it, transfer to the oven for about 5 minutes and toast until fragrant and golden.
  3. Chop the chocolate and place in a bowl with the unsalted butter and 100g of the sugar; melt over a bain-marie without stirring. Remove from the heat and stir in the egg yolks, then add 60g of the toasted hazelnuts and the whisky.
  4. Put the egg whites into a separate bowl and whisk until frothy. Add 30g of the remaining sugar a little at a time, whisking until the egg whites and smooth and shiny. Gradually blend in the remaining sugar, whisking until stiff peaks form. Whisk 1/3 of the egg whites into the chocolate mixture to lighten it, gently fold in the remainder in 2 batches.
  5. Divide the mousse evenly between 8 to 10 dessert bowls; refrigerate for at least 3 hours, or until firm.
  6. Presentation: Just before serving decorate with the remaining hazelnuts and chocolate shavings.

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