Recipes

          
From The Whisky Kitchen by Sheila McConachie and Graham Harvey, they write "On the nose, Arran 10 year old offers citrus notes, figs and toffee, its background notes of spices, nuts and vanilla balance the creamy chocolate and create a subtle layer of flavours which turn this simple dessert into something very special indeed! A little bit of chocolate heaven!"

Serves 4

    120g dark chocolate, (minimum 60% cocoa solids) broken or use callets/chips
    50ml Arran 10 year old Malt Whisky
    Grated rind of 1 orange
    100ml water plus 100g caster sugar for sugar syrup
    4 large free range egg yolks (save the whites for making meringues)
    250ml double cream
    Fresh fruit to garnish

Method

To start, place the chocolate with the whisky and grated orange rind in a heatproof bowl over a pan of simmering water.  Turn off the heat and leave until it is melted. Set aside.

While the chocolate is melting, make the sugar syrup. Place the sugar and water together in a pan and bring to the boil, simmer until it thickens to a syrupy consistency. Set aside.

Whisk the egg yolks lightly in a large bowl. Pour the sugar syrup into the egg yolks whisking all the time with an electric whisk or rotary beater. Continue whisking until the mixture becomes pale and thick.

Now lightly whip the cream to soft peaks texture and carefully fold the cream into the chocolate mixture using a metal spoon until it is well blended. Place in the fridge to chill. (You can make the mousse to this stage 2 or 3 days in advance).

To serve
Spoon into pretty glasses and refrigerate to chill and set then serve with some fresh fruit to garnish the plate