Frozen double chocolate mousse log

Serves: 8 Ready in: 50mins (plus cooling, chilling and freezing time)

■ 250ml/8fl oz milk

■ 600ml/1pt double cream

■ 5 egg yolks

■ 50g/2oz caster sugar

■ 200g/7oz dark chocolate, plus 50g/2oz extra, melted, to drizzle

■ 200g/7oz white chocolate

■ 2tsp powdered gelatine dissolved in 2tbsp hot water

■ 150g/5oz chocolate-covered nougat or Toblerone, roughly chopped

■ 100g/4oz raspberries (optional)

1 Heat the milk and half of the cream in a saucepan over a high heat until just starting to boil. Remove from the heat. Using an electric mixer, whisk the egg yolks and sugar together in a large bowl until pale, then gradually whisk in the warm milk mixture. Return to the saucepan over a medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon.

Melt the dark and white chocolates in separate bowls each set over a saucepan

2

of simmering water. Remove the bowls from the heat and cool slightly.

3 Gradually fold half of the warm custard into the bowl of dark chocolate. Fold the dissolved gelatine into the remaining custard, then fold this mixture into the bowl of white chocolate.

4 Using an electric mixer, whisk the remaining cream in a large bowl until softly peaking and fold half into each bowl. Chill both mousses in the fridge until partially set. Line a 900g/2lb loaf tin with cling film, leaving long sides overhanging.

5 Dollop the mousses alternately into the tin with the nougat or Toblerone, leaving a little for decoration. Use a skewer to swirl the mousses together to create a marbled effect. Cover with the overhanging cling film. Freeze overnight until firm.

6 To serve, dip the tin briefly in hot water then invert onto a platter. Remove the cling film and decorate with the nougat or Toblerone and raspberries, if using.