Scottish Whisky and Hazelnut Chocolate Mousse


  • 200 g blanched hazelnuts
  • 450 g dark chocolate (55%)
  • 30 g unsalted butter
  • 200 g caster sugar
  • 6 egg yolks
  • 85 ml Scottish Whisky
  • 6 egg whites
  • + 1 more ingredients
    • chocolate shavings

1. Preheat the oven to 180C (355F). 2. Cover a baking sheet with baking parchment. Spread the crushed hazelnuts on it, transfer to the oven for about 5 minutes and toast until fragrant and golden. 3. Chop the chocolate and place in a bowl with the unsalted butter and 100g of the sugar; melt ove...

View full recipe at SpringPad


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