Mint chocolate bombe

SERVES 20 READY IN 40 MINS, PLUS FREEZING FOR THE MOUSSE ● 12 eggs, separated* ● 2tbsp caster sugar ● 400g dark chocolate, melted, but not too hot ● 300ml whipping cream, whipped to soft peaks ● 50g Elizabeth Shaw Mint Chocolate Flutes, cut into small pieces FOR THE GLAZE ● 100g (15) Elizabeth Shaw Dark Chocolate Mint Crisps ● 1tbsp golden syrup FOR THE DECORATIONS 100g Elizabeth Shaw Dark Chocolate Mint Crisps, cut into halves and quarters Gold lustre YOU WILL NEED ● A 20cm dome mould or metal bowl

1 Lay 2 sheets of cling film into the mould so they cover the inside. Press down to make it as smooth as possible.

2 Whisk the egg whites until stiff. In a bowl, use a hand whisk to mix the egg yolks, sugar and 1/2tsp salt until pale. Mix half the melted chocolate into the egg yolk mixture. Fold in the whipped cream, followed by the remaining chocolate. Fold in the egg whites and then the mint flutes. Pour into the mould, level the top and freeze for 6 hrs or until firm.

3 Remove the mousse from the mould, place on a serving plate and remove cling film. Gently melt the glaze ingredients with 30ml water in a bowl set over a pan of simmering water. Stir and pour into a jug. Pour over the mousse until covered. Arrange the chocolates around the base. Dust with gold lustre.