Royal Chef shares how to make the Queen’s favourite Chocolate Mousse – with whisky
Queen ‘loves chocolate’ claims Darren McGrady
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info
Darren McGrady, the Queen’s former royal chef, shared how to make the Queen’s favourite chocolate mousse on his YouTube channel. This mousse is described as a “delicious, light, creamy chocolate mousse” infused with whisky and coffee. Darren said: “This is the chocolate mousse that I made for the Queen at Buckingham Palace for banquets and large parties, entertaining but also at Balmoral too for picnics and barbecues in the hills.”
The Queen is currently on holiday in Scotland at Balmoral, her 50,000 acre estate where she stays ever summer for eight to 12 weeks.
The former royal chef said: “I think if you polled all of the royal staff, they’d all agree that Balmoral was our favourite residence.
“We loved going to Scotland, we loved being in Balmoral, and we had so much fun out there.
“Today, I’m going to be making one of the Queen’s favourite deserts which is a chocolate mousse.
“It’s no secret that the Queen loves chocolate, and the darker chocolate the better.
“But this one has whisky in it and it’s so easy to make, and it’s delicious too.”
To begin making the mousse, melt the chocolate and leave it to the side to cool slightly.
Then, separate the egg whites from the egg yolks and put in separate bowls.
Darren then advises to whip the cream until it’s stiff using an electric mixer.
Once the cream is stiff, then you will need to whip the egg whites until they are super stiff too.
After these steps, Darren makes some instant coffee because this gives the mousse “a really nice depth.”
For the whisky, Darren uses Drumbuie, which is a Scottish whisky.
Darren said: “I love the flavours in there – the gorgeous herbs and spices and honey in there – all this combination goes together to make an incredible chocolate mousse.
“I think the reason that the chefs love Balmoral was probably because of all of the gorgeous produce on the estate: the grouse the deer salmon its own self contained vegetable garden with just beautiful produce, all the vegetables and fruits and berries – they were simply amazing.
“I think Scotland has some of the best berries in the world, I really do.”
To start building the moose, first add the coffee and then the whisky to a bowl. Mix all of those together and then add in the egg yolks and whisk.
Once everything is mixed in, put half the cream in there just to lighten the mix so that when it comes to folding in the egg whites, you don’t knock all the bubbles out of them.
Now you can add the rest of the cream and then finally the egg whites.
Darren said: “This is the hardest part: you’ve got to mix the egg whites in so there are no flakes of white, but at the same time you’ve got to not whisk them too much because you don’t want to lose all that aeration.”
The former royal chef shared some stories of his time working at Balmoral cooking for the Queen, and why it could be very daunting.
Darren said: “One of the scariest times for the royal chef is probably at Balmoral and that seems strange when you think we were used to preparing banquets and cooking for Kings, Queens, and Presidents.
“But at Balmoral, we never knew whether the Royal Family were going out for dinner barbecuing to the hills or having dinner in the castle.
“We never knew until about 5pm when they’d gather for afternoon tea and then decide what they were going to do.
“If we were making something like the chocolate mousse and that was on the menu for dinner we’d have to make two different lots of chocolate mousse – one we’d prepare in a beautiful silver dish and the other one we’d actually prepare in plastic Tupperware because we couldn’t send the silver out to the hills.”
Once the mousse is poured into your desired container, it will need to set in the fridge for at least three hours.
Source: Read Full Article