Drambuie Mini Chocolate Mousses

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By Drambuie

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That exquisite moment when you break the chocolate shell with a spoon and find rich chocolate mousse and sweet raspberry inside… This stunning dessert is easier to make than you think!

Preparation Time: 1hr 30min including freezing
Makes: 6

Fruit Centre Ingredients:

• 130g raspberries
• 15g icing sugar, or to taste

Shell Ingredients:

• 80g dark chocolate

Mousse Ingredients:

• 2 eggs, separated
• 35g caster sugar
• 100g dark chocolate
• 150ml double cream
• 3tbsp Drambuie
• 1tbsp cocoa powder

To Decorate:

• freeze-dried raspberries

You will also need: 3cm silicone moulds and 5cm silicone moulds

To Make:

1. In a small bowl, use a fork to lightly crush the raspberries, then pass through a sieve to remove the seeds. Sift the icing sugar over the raspberries and mix together, adding more if needed. Spoon into the 3cm silicone dome moulds and place in the freezer until frozen solid.
2. Next, prepare the shells. Break the chocolate into pieces and either melt in the microwave in 10-second bursts, or in a heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Allow to cool to room temperature. Brush the melted chocolate into the holes of the 5cm silicone moulds and chill in the fridge to set.
3. To make the mousse, whisk the egg whites in a bowl until foamy. Whisk in half of the sugar and continue to whisk until it forms soft peaks.
4. In a separate bowl, whisk the egg yolks with the remaining sugar.
5. Melt the chocolate in the same way as for the shells, then set aside. Beat the Drambuie and cocoa powder into the egg yolk mixture. Pour in the melted chocolate and mix until combined.
6. Whisk the cream until just thickened, then fold this into the chocolate and yolk mix, followed by the egg whites.
7. Spoon the mousse into the 5cm moulds, filling half way up. Take the frozen raspberries out of the moulds and press into the centre of each chocolate mousse. Cover with a little more mousse so they are encased. Place back in the freezer until frozen solid.
8. Remove the mousse from the freezer and release from the moulds about 15min before serving. Scatter with freeze-dried raspberries.

Pick up Your Best Ever Christmas magazine, in shops now. Take a look at what’s inside the pages, it’s packed with everything you’ll need for a magical Christmas including brilliant recipes for edible gifts, luscious nibbles, cheesy feasts and dreamy desserts! The magazine comes with a free crafting mini-mag, too!