Decadent orange, chocolate & whisky mousse

Indulgent and delicious with a classic combination of flavours.

Serves 6-8

Prepare ahead Can be made up to a day ahead.

300ml (10fl oz) pouring double cream

150g (5oz) Bournville chocolate, broken into small pieces

1 large egg, separated

25g (1oz) caster sugar

1 tbsp whisky

finely grated zest of ½ orange

cocoa powder, to serve

You will need 6-8 ramekins or small pots.

• Heat 150ml (5fl oz) of the double cream in a saucepan until just hot. Remove from the heat and add the chocolate. Stir until melted, then set aside.
• Pour the remaining cream into a bowl. Using an electric whisk, whip until soft peaks form. In a separate clean, dry bowl, whisk the egg white until firm but not dry. Add the caster sugar, a teaspoon at a time, and continue to whisk on a high speed until glossy. Combine this with the whipped cream.
• Using a fork, mix the egg yolk with the whisky and orange zest in a bowl. Add this to the chocolate mixture and stir until combined. Then, using a metal spoon or flexible spatula, carefully fold this into the whipped cream and meringue mixture, cutting and folding until the mixture is smooth and light, with no white showing. Don’t beat the mixture, as you do not want to knock the air out of the mousse.
• Spoon into the pots and chill in the fridge for at least 4 hours or overnight. Sprinkle with cocoa powder before serving.