CHOCOLATE MOUSSE

There’s a lovely chocolateorange vibe to this mousse which we really enjoy.

SERVES 4

150g (5½oz) dark chocolate, broken up

1tsp vanilla extract

Zest of ½ an orange or 1 clementine (optional)

4 eggs, separated

50g (1¾oz) icing sugar, sifted, plus 1 tbsp

100ml (3½fl oz) whipping cream

200g (7oz) raspberries

2tbsp framboise/ raspberry liqueur (optional)

TO SERVE

Crème fraîche (optional)

Orange zest, for sprinkling

Put the chocolate in a heatproof bowl and set it over a saucepan of simmering water; the bottom of the bowl shouldn’t touch the water. When the chocolate has melted, whisk in the vanilla extract and the citrus zest, if using. Remove the bowl from the heat and leave the chocolate to cool slightly.

Beat in the egg yolks, one at a time, followed by the

50g icing sugar. Don’t worry if the mixture seems grainy as you beat in the eggs — it will soon smooth out as you add the icing sugar.

Lightly whip the cream to the soft peak stage, then fold it through the chocolate mixture — this will help loosen up the mixture before you start adding the egg whites.

Whisk the egg whites until they form stiff peaks. Using a metal spoon, add 2tbsp of the egg whites to the chocolate mixture, then fold them in until completely combined. Fold in the rest of the egg whites until fully incorporated with no streaks. Do this as gently as possible so you don’t knock the air out of the whites.

Sprinkle the raspberries with the 1tbsp icing sugar and crush a few very lightly. Drizzle the raspberries with the liqueur, if using, and then divide them between 4 serving dishes.

Divide the chocolate mousse between the dishes, then leave in the fridge for several hours to set. Serve the mousse as is or top with crème fraîche and sprinkle with orange zest.