Recipe Month: Big Peat chocolate mousse

Time for dessert 'underneath the mango tree'.

Everyone looks out for the final chapter of a delicious dinner. No matter how tasty the previous courses were, it is the dessert that reminds everyone of a great dinner.
Peated whisky matches perfectly with white chocolate and Big Peat needed a well deserved vacation  'underneath the mango tree'.


Chocolate mousse

  • 200 gr. white chocolate
  • 3 eggs
  • 160 ml double cream
  • a dash of milk
  • one tbs Big Peat whisky
  • one gelatine sheet (3.5 gr.)

Mango compote

  • 1 ready-to-eat mango
  • 50 gr. sugar
  • a dash of water
  • 3 - 4 mint leafs


  • 75 gr. sugar
  • a dash of water


White chocolate mousse

Break the chocolate and melt au bain-marie with a dash of milk and a tablespoon of Big Peat whisky. I prefer only a limited amount of peaty whisky into this recipe. It still is white chocolate mousse after all...

To melt something au bain-marie you need two cooking pots that fit into each other. Fill the larger one for one quarter with water. The smaller one is placed into it and is indirectly heated by the vapourising water.

Let the chocolate melt and soak the gelatine in cold (!) water. Do not forget to stir regularly the chocolate.

Separate the eggs and beat the egg whites until stiff. Whip the double cream to yogurt-like consistency.
Once the chocolate becomes smooth you can add the squeezed leaf of gelatine. Stir until it is dissolved. Remove the cooking pot from the fire and transfer it into a clean bowl. Fold into the egg whites until completely incorporated. Finally fold into the whipped cream.

Pour the mousse into smaller glasses and let them cool in the refrigerator.

Mango compote

Peel the mango and dice the fruit. Heat the mango with the sugar and a small dash of water. Bring it to a boil and keep it there for fifteen minutes.

Remove from the fire and let the mango compote cool.


Heat the sugar with water to boiling point. Fill a bowl with cold water and have it ready for the caramel. Once the mixture starts to colour, remove it from the fire and cool it in the cold water.

From now everything should be done really fast. Make horizontal and vertical lines with the back of a spoon on parchment paper. This will create a fine caramel maze that can be broken into small pieces.


Add the shredded mint to the mango compote and add a layer of compote on top of the chocolate mousse. Break the caramel maze and put a piece on top of every glass.

Next week's conclusion: coffee with home made Bowmore Tempest fudge.