Around Granny's Kitchen:Chocolate, Orange and Whisky Mousse is on Today's Menu.

Here's a delicious sweet to finish off any meal - the chocolate, orange and whisky make a deadly combination! The quantities given below are sufficient for six servings.

Granny suggests you use only a Moray Whisky for an even better taste.

Ingredients (Mousse):

8 ounces (250g) plain chocolate which has been broken into smaller pieces.

4 large eggs - separated into whites and yolks.

2 tablespoons Moray whisky.

2 tablespoons double cream (whipping cream). If you adjust the amount of whisky, add a bit more cream too!

Finely grated rind of one orange.

Ingredients (topping):

5 fluid ounces (150ml or a generous half cup) double cream (whipping cream).

1 tablespoon of a good Moray whisky.

Pinch of caster (fine) sugar.

Finely cut orange rind for decoration.

Method:

Place the broken chocolate, whisky and cream in a heatproof bowl and sit in a pan of simmering hot water, stirring until melted. Important - don't 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. Then fold in the whisked egg whites. Spoon the mixture into six individual dishes/glasses and 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.