Layered mint chocolate mousse pots

■ Makes 6 ■ Prep 40 mins plus cooling and setting ■ Cook 5 mins

FOR THE WHITE CHOC MINT LAYERS

100g white chocolate, finely chopped

100ml double cream

¾ tsp peppermint extract a few drops of green food colouring (gel pastes are best)

FOR THE MOUSSE LAYERS

100g dark chocolate (65-70% cocoa solids), chopped

3 tbsp whole milk

2 large eggs, whites and yolks separated

60g caster sugar

200ml double cream

1 Make the mint layers: put the white chocolate in a bowl and the cream into a small pan. Bring the cream to a simmer over a medium heat, then pour over the chocolate, along with the peppermint extract and the green colouring. Mix until smooth, then set aside to cool for 30 mins.

2 To make the chocolate mousse, put the dark chocolate in a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until melted. Remove the bowl from the heat and stir in the milk. Set aside to cool slightly.

3 Whisk the egg whites until foamy then slowly pour in the sugar while continuing to whisk until the mixture holds soft peaks. In a separate bowl, whisk the cream to soft peaks. Mix the egg yolks into the cooled dark chocolate mixture, then fold in the double cream, followed by the egg whites.

4 To assemble, pour a little of the mint layer into the bottom of six small glasses (about 200ml capacity each) and swirl so it levels out. Put the glasses in the freezer for 10 mins or until the layer is set. Top with 2 tbsp of the mousse mixture and carefully spread into an even layer. Freeze for 10 mins as before. Repeat this layering process until all the mint chocolate and mousse are used up. Chill for a few hours or overnight until ready to serve.

PER SERVING 505 kcals, fat 40g, saturates 24g,

carbs 28g, sugars 26g, fibre 1.3g, protein 6g, salt 0.2g