Chocolate mousse

Serves: 6

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Total Time: 32

Prep Time: 30

Cook Time: 2

• 200 ml double cream
• 200 gram(s) milk chocolate, such as Green & Black's Cook's Chocolate (£2.19 from Waitrose), broken into pieces
• 2 tablespoon(s) Grand Marnier (optional)
• 2 medium eggs, at room temperature
• Shavings of white chocolate to decorate

Method

1. Put cream into a pan and heat gently until almost boiling. Take off the heat, add chocolate - don't stir - and leave for 5min. Add Grand Marnier, if using, and stir until glossy. Pour into a large bowl and leave to cool until tepid.
2. Separate the eggs - it's important not to get any yolk in the white or you won't create lots of volume when you whisk it up. Using an electric hand whisk, beat the yolks into the chocolate for 1min until smooth. Wash and dry the whisks thoroughly, then whisk the egg whites until they form stiff peaks.
3. Using a big metal spoon, stir a spoonful of whisked egg white into the chocolate - this will loosen the mixture so it's easier to fold in the rest. Gently fold in remaining white until mix looks glossy without any white blobs.
4. Spoon the mousse into six glasses (don't worry if they don't match) and chill until set. Serve after an hour if you like a soft set - or the mousse will keep in the fridge for 24 hours. Take it out an hour before serving so it softens up, then decorate with chocolate shavings.

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