A melt-in-the-mouth mousse which is extremely simple to prepare, Whisky and Melt-in-the-mouth Whisky and Choc-olate Mousse is a rich dessert.
Chocolate Mousse makes a magnificent finish to a simple meal.
6 oz. dark dessert chocolate
6 eggs, separated
2 tablespoons whisky
5 fl. oz. double cream , stiffly whipped
2 ½ oz. pistachios, chopped
Break the chocolate into small pieces and place them in a medium-sized heatproof bowl. Place the bowl over a large saucepan half-filled with boiling water. Set the pan over moderate heat. Using a wooden spoon, stir the chocolate until it has melted and is smooth. Remove the pan from the heat. Stir the egg yolks into the chocolate.
Add the whisky and stir until the ingredients are thoroughly combined.
In a large mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks. Using a metal spoon, fold the egg whites into the chocolate mixture until they are thoroughly combined. Pour the mixture into a glass serving bowl. Place the bowl in the refrigerator and chill for 2 hours.
Remove the bowl from the refrigerator. Fill a forcing bag, fitted with a 1-inch star nozzle, with the cream. Pipe the cream around the edge of the mousse and sprinkle over the pistachio nuts. Serve at once.