The Queen’s ‘incredible chocolate mousse’ made with Drambuie whisky perfect for Easter

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

Queen Elizabeth loves both Drambuie whisky and chocolate, which is what former royal chef Darren McGrady combined to make the monarch’s favourite mousse. What is the recipe? The recipe originally shared by the Queen’s personal chef in the 1990s is reportedly one of the Queen’s favourite desserts.

It contains indulgent dark chocolate and warming Drambuie and can be prepared in advance, leaving the home cook time to also enjoy the occasion, which will be perfect for Easter.

Darren McGrady has commented on his inspiration behind the recipe.

“This is a chocolate mousse that I made for the Queen at Buckingham place for banquets and entertaining but also for Balmoral too, for picnics and BBQs in the hills.

“It’s no secret that the Queen loves chocolate, and the darker chocolate the better.

“For the whisky, I’m using Drambuie because I love the flavours in there.

“The gorgeous herbs, spices and honey in there all go together to create an incredible chocolate mousse.”

Recipe for the Queen’s Favourite Drambuie chocolate mousse – serves eight



Darren said to melt the chocolate, whilst taking care not to overheat it in a large bowl.  Next, put the coffee in a small bowl and dissolve it in the boiling water.  

Whisk the egg yolks into the chocolate and then add the dissolved coffee and the whisky and mix well.  Then whip the cream until it becomes stiff and peaks begin to hold.  

After that, whip the egg whites until they are stiff and the peaks hold.  Fold the cream with a metal spoon into the chocolate mixture followed by the whipped egg whites.  

Darren advised to keep folding until there are no white specks of cream or egg white. Then, pour the mixture into a decorative serving dish.  

Put the mousse into the fridge for at least three hours to allow the chocolate to set.  The top can now be decorated with spoons or rosettes of whipped cream and chocolate curls for table presentation. Enjoy!

Also, to celebrate the Queen’s Platinum Jubilee and its many festivities this summer, Drambuie’s mixologist Freddy May has created a special twist on the UK’s trending Espresso Martini cocktail, inspired by Her Majesty’s love of both Drambuie and Scotland.

The Scots Guards Whisky Espresso Martini is a delicious celebratory drink that has been named after the iconic British Army regiment, who famously guard Buckingham Palace and perform the Trooping of the Colour on the Queen’s official birthday. Freddy suggests pairing it with the rich and indulgent Drambuie Chocolate Mousse.

“I was shaking and making these cocktails in Edinburgh bars 20 years ago, during The Queen’s Golden Jubilee, and it’s a true Scottish twist on Dick Bradsell’s original Espresso Martini,” the drink’s creator, mixologist Freddy May told

“I’ve never forgotten how much better they tasted to me than the vodka version of the cocktail, and now I’ve updated the recipe to feature Scotland’s most famous whisky liqueur. I’ve been making delicious and interesting drinks with Drambuie honeyed liqueur for many years.

“During that time, I’ve come to realise this unique spirit comes alive when we embrace its generous butterscotch aromas and rich texture. Drambuie is a luxurious treat fit for a Jubilee celebration and perfect for sharing with friends and loved ones.”

Recipe: Scots Guards Whisky Espresso Martini


25ml Drambuie Honeyed Liqueur

25ml Scotch Whisky

50ml Espresso or strong cold brew coffee, decaffeinated if preferred

Lots of ice


Pour all ingredients over ice and shake vigorously before pouring into a chilled martini glass.

Source: Read Full Article