Chocolate, date & orange mousse

Flavoured with cocoa, orange and hazelnuts, this chocolate mousse is naturally sweetened with dates.

SERVES 6 PREP 15min plus chilling COOK 5min

• 80g (31/4oz) Medjool dates (about 4), pitted and coarsely chopped

• 3tbsp smooth orange juice

• 100g (31/2oz) dark chocolate (approx 85% cocoa), broken into pieces

• 4 medium eggs, separated

• 1tsp finely grated orange zest

• 1tbsp (about 10g) roasted and chopped hazelnuts

Put the dates and orange juice in a small saucepan, bring to the boil and simmer for 1min, mashing the dates into the liquid until you have a thick paste, then transfer this to a food processor.

Gently melt the chocolate in a large heatproof bowl set over a pan with a little simmering water in it. This needs to be at room temperature, so leave it to cool a little once melted.

Add the egg yolks to the dates in the food processor and whizz to a purée, then trickle in the melted chocolate and whizz to mix. Scrape the chocolate mixture, which will be thick and sticky, into a large bowl.

Whisk the egg whites to fluffy peaks in another large bowl using an electric whisk. Add half of these to the chocolate base, and beat until smooth using a wooden spoon. Fold the remaining egg whites into the chocolate base in two goes, and divide among 6 100ml (3½fl oz) cups or ramekins. Scatter over a little orange zest and some chopped hazelnuts. Place the ramekins on a plate or in a baking dish, and pop into the freezer for 20min. They will be soft and moussey when they come out of the freezer, ready to eat, if wished. (They will set further with chilling in the fridge, and can be stored for up to a couple of days, loosely covered with clingfilm.)

PER SERVING: CALS 210; FAT 13.3G; SAT FAT 6.3G; CARBS 14.1G