CHOCOLATE MOUSSE

Preparation 30 minutes, plus chilling Cooking 2 minutes Serves 6

This dessert might be simple to prepare but it is decadent enough for a special supper.

200ML DOUBLE CREAM 200G GOOD-QUALITY MILK CHOCOLATE, BROKEN INTO PIECES 2 TBSP GRAND MARNIER (OPTIONAL) 2 MEDIUM EGGS, AT ROOM TEMPERATURE, SEPARATED SHAVINGS OF WHITE CHOCOLATE, TO DECORATE

1 Put the cream into a pan and heat until just boiling. Take off the heat, add the chocolate and leave for 5 minutes. Add the Grand Marnier, if using, and stir. Pour into a large bowl and leave to cool until tepid.

2 Using an electric handheld beater, beat the yolks into the chocolate for 1 minute until smooth. In a separate bowl, whisk the egg whites until stiff.

3 Using a metal spoon, stir a spoonful of whisked egg white into the chocolate mixture. Fold in the rest until the mousse mixture looks glossy.

4 Spoon into glasses and chill until set. Serve or keep in the fridge for 24 hours. Take out an hour before serving; decorate with chocolate shavings.