Irish cream chocolate mousses

Serves 6

Ready in 30 minutes, plus chilling

100g 70% plain dark chocolate, 95g broken into pieces, 5g grated

4 large eggs, whites separated

90g fat-free natural yoghurt

25ml Irish cream liqueur

1 Melt the broken chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water (or microwave on high for 30 seconds, stir and repeat until melted). Stir the chocolate occasionally until smooth, then leave to cool for 5 minutes.

2 Put the melted chocolate and egg yolks in a large bowl. Beat with an electric hand whisk for 2-3 minutes until thick and smooth. In a clean, glass bowl, using completely clean beaters, whisk the egg whites until they form medium-stiff peaks.

3 Using a metal spoon, add a large spoonful of the egg whites to the chocolate mixture and gently fold in to loosen it. Add the remaining egg whites and fold through the chocolate quickly and gently. Divide the mousse between 6 small dessert glasses or ramekins. Cover and chill for 1 hour, or until ready to serve.

4 Just before serving, mix together the yoghurt and the cream liqueur. Divide over the mousses, smooth the tops, then evenly sprinkle over the grated chocolate.

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