IRISH CREAM CHOCOLATE MOUSSE

This is rich and airy with a good hit of Irish cream for a post-dinner treat. Things move quickly when making a mousse, so make sure you’ve everything weighed out ready to go. I sometimes make it in one big dish and let people serve themselves.

SERVES 6

★ 120g dark chocolate

★ 4 eggs, separated

★ 50ml Irish cream

★ pinch of fine sea salt

★ 40g caster sugar

★ unsweetened cocoa powder or shaved dark chocolate, to finish

1 Put the chocolate in a heatproof bowl and set it over a pan of simmering water to melt, or melt it in short bursts in the microwave. Set aside to cool a little.

2 Put the egg yolks in a separate bowl and pour in the Irish cream. Give it a quick mix to combine.

3 Put the egg whites and salt in another clean, grease-free bowl.

Whisk until they are frothy with soft peaks. Keep whisking while you add the sugar a tablespoon at a time until the egg whites are thick and glossy. You don’t need to take them to stiff peaks.

4 Pour the chocolate into the egg yolks and mix quickly to combine. Add a spoonful of egg whites to the chocolate mixture and mix it in to loosen up the chocolate.

5 Add the rest of the egg whites in 3 batches, folding each in to combine. Try not to knock out too much air. Pour the mousse into 6 ramekins and chill in the fridge for 4 hours, or overnight.

6 Dust with cocoa powder or shaved chocolate and serve.

Make ahead

Make up to 2 days ahead and store, covered, in the fridge.

For a bonus video, go to the Mail+ Editions app or visit mailsubs.co.uk and get the first month free