Queen Elizabeth II’s Former Chef Shares Chocolate Mousse Recipe

Queen Elizabeth II’s Former Chef Shares Chocolate Mousse Recipe

When the Queen wasn’t traveling with her trusty chocolate biscuit cake, former royal chef Darren McGrady had to concoct another portable decadence while the royal family was on vacation at Balmoral Castle in Scotland: liqueur-infused chocolate mousse. “We never knew whether the royal family were going out for dinner, barbequing in the hills, or having dinner at Balmoral and would need to prepare dishes that could be served anywhere on the estate,” says McGrady. He released this chocolate mousse recipe in honor of the Queen’s jubilee this year. The make-ahead mousse is perfect for anyone enjoying a relaxed summer party, royal or not.

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Read the full recipe below:

INGREDIENTS

6 ounces dark chocolate

10 fluid ounces Double Cream

5 egg yolks

5 egg whites

1 teaspoon instant coffee

2 tablespoons Drambuie

1 tablespoon boiling water

METHOD

Melt the chocolate, taking care not to overheat it, in a large bowl.

Put the coffee in a small bowl and dissolve in the boiling water.

Whisk the egg yolks into the chocolate and then add the dissolved coffee and the Drambuie and mix well.

Whip the cream until stiff and peaks hold.

Whip the egg whites until stiff and the peaks hold.

Fold the cream with a metal spoon into the chocolate mixture followed by the whipped egg whites.

Keep folding until there are no white specks of cream or egg white and then pour into a decorative serving dish.

Put the mousse into the refrigerator for at least three hours to allow the chocolate to set.

The top can now be decorated with rosettes of whipped cream and chocolate curls for table presentation.

This mixture makes enough for about eight portions of dessert.

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