CLSNA' LamontCentral Forum

Drac · Senior Member

A question on cooking

James · Senior Member

Scotch Chocolate Mousse

Ingredients
1/2 pint whipping cream lightly whipped
1/2 lb very dark chocolate
4 eggs
generous splash of Scotch Whisky
makes 12 portions)

1) Lightly whip the cream
2) Melt the chocolate and slightly cool
3) Beat the eggs at high speed in a food mixer until full volume
4) Incorporate cream and chocolate together with a spatula, lightly folding
5) Do the same with beaten egg (always be light handed).
6) Add a generous splash of Scotch whisky
7) Cover and leave to set for at least 4 6 hours
8) Can be piped if desired into chocolate cases

Generous is the important part.

BAM! wink

(Source: Glenmorangie Malt Whisky)

-- Edited by James on Friday 27th of March 2009 06:06:15 PM

-- Edited by James on Friday 27th of March 2009 06:07:41 PM

MacPatrick · Senior Member

Does one put this in the oven somewhere during this process?

Drac · Senior Member

While there are some cooked mousse (for raw egg issues) I don't know of any baked ones.

That is definately a good recipe. Very rich.

So what brands of scotch would go well with a dark chocolate? The flavor profile of most bittersweet chocolates is:

mod bitter
low sweet
mod to high fruit
mod acid

Jim

Knockdow · Guru

I think that would be a great event for our AGM.

Which of the following 10 whiskies goes well with this mousse?

We each can bring a different bottle and Drac can bring the mousse. Surely we could answer that question before the weekend is over? biggrin

A dram of whisky a spoonful of mousse, a dram of another whisky followed by another spoonful of mousse.

By the 10th dram we can declare which whisky is the proper match. Then in the afternoon we can do another taste test???

who else is in??

Drac · Senior Member

That's pretty much how you test wine and chocolate pairings. You first evaluate the characterists of each product to narrow it down. Than you sit down with bowls of melted chocolate and glasses of wine.

Both wine and chocolate use a very simular tasting method based on a circle format. When I get the charts in (I ran out) I'll post them on here. Maybe we can come up with one for whiskey?

Jim

Luckey · Michigan State Commissioner - CLSNA

Knockdow wrote:

I think that would be a great event for our AGM.

Which of the following 10 whiskies goes well with this mousse?

We each can bring a different bottle and Drac can bring the mousse. Surely we could answer that question before the weekend is over? A dram of whisky a spoonful of mousse, a dram of another whisky followed by another spoonful of mousse.

By the 10th dram we can declare which whisky is the proper match. Then in the afternoon we can do another taste test???

who else is in??

Count me in!!!

Also by the 10th dram, we could just fall down and take a nap.

Luckey · Michigan State Commissioner - CLSNA

Drac, anyone who is accomplished in the dark art of baking has my admiration. I can whip up a mean entree and side but my wife is the baker in the house. I find that measuring needs to be too precise for baking. My style is if it looks like it belongs in the dish, then throw some in. I do so love eating the results of Sue's baking endevours though.

One of the few desserts I can make is bread pudding; it's so good it has made grown men cry right before all that butter and cream gives them a heart attack.

Drac · Senior Member

Now there is an application for some whiskey! I've made bread pudding a few times and a creme anglais with whiskey is a killer topper for it.

What your recipe (if you have one)?

Jim