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Privacy NoticeChristmas may be over for another year, but the celebrations are far from finished. Whether you’re planning on seeing 2024 in with a big bash with friends and family or from the comfort of your own sofa, what better way to celebrate the end of 2023 than with some delicious food? This negroni chocolate mousse with orange madeleines is sure to go down a treat this New Year’s Eve, especially if you’re looking for something decadent yet sophisticated. Taking the ultimate combo of chocolate orange and adding a secret boozy twist, the chocolate mousse will kick off your celebrations in the best way possible. Negroni chocolate mousse with orange madeleines Makes 4
Adults will love this Negroni chocolate mousse with orange madeleines recipe
(Image: Eden Mill St Andrew / Scottish craft gin and whisky distillery)
The Negroni chocolate mousse with orange madeleines recipe is a crowd pleaser
(Image: Eden Mill St Andrew / Scottish craft gin and whisky distillery)
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Ingredients For the mousse 150g dark chocolate, chopped 100ml double cream 3 medium eggs, separated 1 tbsp Eden Mill Amarone Red Wine Cask Aged Gin 1 tbsp Campari 2 tbsp caster sugar For the madeleines 1 medium egg 45g caster sugar Zest of 1⁄2 orange 2 tsp orange juice 45g unsalted butter, melted and cooled 45g plain flour 1⁄4 tsp baking powder Pinch of sea salt To serve 125ml double cream 2 tbsp Eden Mill Burgundy White Wine Cask Aged Gin Chocolate shavings and orange zest Method To make the mousse, melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Once melted, remove from the heat and allow to cool slightly. Whisk in the double cream and egg yolks. Then whisk in the gin and Campari. In a separate bowl, whisk the egg whites to soft peaks. Scatter the sugar over the egg whites and whisk again until stiff. Add 1 tablespoon of the whisked egg white into the chocolate mixture and fold carefully. Fold the rest of the chocolate mixture into the egg whites using a metal spoon, being careful not to knock out the air. Divide between 4 glasses and chill in the fridge for 3-4 hours until set. Meanwhile make the madeleines – they are best served soon after baking. In a large bowl, whisk the egg and sugar until pale and creamy. Add the orange zest, juice and melted butter and combine. Fold in the flour, baking powder and salt. Chill in the fridge for 1 hour. Grease and lightly flour a madeleine tin and place this in the fridge as well. Preheat the oven to 200 ̊C/ 180 ̊C fan/gas mark 6. Divide the mixture evenly between each hole of the madeleine tin, then bake in the oven for 7-8 minutes until golden. Leave to cool slightly in the tin then transfer to a cooling rack to cool completely. When you are ready to serve it all up, whisk the double cream with the gin and spoon over the top of the mousse. Sprinkle over the chocolate shavings and orange zest, serving the orange madeleines alongside. For details see edenmill.com Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
