DECADENT CHOCOLATE MOUSSE

We used Grand Marnier to flavour these moreish desserts, but amaretto or spiced rum also work well. Hands-on time 30min, plus chilling. Cooking time about 2min. Serves 6 ◆ 200ml (7fl oz) double cream

◆ 200g (7oz) milk chocolate, chopped

◆ 2tbsp Grand Marnier (optional)

◆ 2 medium eggs, separated, at room temperature (use eggs with British Lion mark)

TO DECORATE

◆ Grated white chocolate (optional)

1 Put cream into a pan and heat until almost boiling. Remove from heat, add chocolate (don’t stir) and leave for 5min. Add Grand Marnier, if using; stir until glossy. Pour into a large bowl and leave to cool until tepid.

2 Using a handheld electric whisk, beat the egg yolks into the tepid chocolate mixture for 1min, until smooth. Wash and dry the whisk thoroughly, then whisk whites in a separate bowl until they form stiff peaks.

3 Using a metal spoon, stir a spoonful of whisked egg white into the chocolate mixture to loosen. Gently fold in remaining egg white (taking care not to knock out air) until mixture has no white blobs.

4 Spoon the mousse into 6 glasses and chill until set. Take out of fridge 1hr before serving, and decorate with grated chocolate, if you like.

PER SERVING (without grated chocolate) 379cals, 5g protein, 30g fat (18g saturates), 20g carbs (20g total sugars), 1g fibre