CHOCOLATE MOUSSE

These little desserts are inspired by Heston Blumenthal’s ingenious two-ingredient recipe. Even when you’re making them you won’t believe it’s going to work – then suddenly, as if by magic, a mousse appears. Just don’t tell anyone how simple it is and they’ll think you’ve slaved away for hours.

Serves 6

300g (10½oz) chocolate (I like half milk and half dark, but you can use whichever you prefer), roughly chopped into chunks 170ml (6fl oz) water

150g (5½oz) fresh raspberries

Reserve a few chunks of chocolate for decoration and place the rest in a saucepan along with the water. Cook over a medium heat until all the chocolate has melted. While the chocolate melts, make a cold bath by filling a large bowl with cold water

(and ice if you have some), then placing a smaller bowl inside. Pour the melted chocolate and water mixture into the smaller bowl. This chills it quickly, which is important for making your mousse light and fluffy.

Using an electric whisk – I really wouldn’t recommend a hand whisk for this one – whisk the mousse on a high setting for around 15 minutes. It takes longer than you think, so be patient. You might want to cover the bowl with a tea towel for the first few minutes, as it can splatter everywhere. The mousse is ready when it turns pale and creamy brown in colour and a dollop sits on the surface without sinking back into the mixture. Spoon it into 6 ramekins and smooth the tops using a wet spoon. Top with raspberries and the remaining chocolate chunks.

Et voilà! The easiest chocolate mousse you’ll ever make. You can eat the mousses immediately or chill them in the fridge until you’re ready to serve.

SARAH’S TIP For a spicy kick, add a few shakes of dried chilli to the melted chocolate before whisking.