Negroni, chocolate mouse with orange madeleines

This rich and creamy chocolate mousse is infused with Eden Mill’s Amarone Red Wine Cask Aged Gin and Campari, giving it a tasty kick and lots of depth. Use the Madeleines as the ideal dipping accompaniment for a delicious adults-only dessert and serve with a Negroni for the ultimate pairing combination.

Preparation time: 1 hour 15 minutes

Cooking time: 10-12 minutes

Makes: 4


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 1/2 orange

- 2 tsp orange juice

- 45g unsalted butter, melted and cooled

- 45g plain flour

- 1/4 tsp baking powder

- Pinch sea salt

To serve:

- 125ml double cream

- 2 tbsp Eden Mill Burgundy White Wine Cask Aged Gin

- Chocolate shavings and orange zest


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 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 which 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 200ºC / 180ºC fan / gas 6. Divide the mixture evenly between each hole of a Madeleine tin, then bake in the oven for 7-8 minutes until golden. Leave to cool slightly in the tin them transfer to a cooling rack to cool completely.

When you are ready to serve, 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.

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