I rustled this little delicious chocolate treat up on Friday, in an attempt to impress my Mum at dinner. And it worked!

Plus it’s super simple and you can add your own touch at the end. I pinched this recipe from Jamie Oliver and adjusted a few things… This serves 10 so I just halved the ingredients for less people (obvs).

INGREDIENTS

300 Good quality dark chocolate (70% cocoa solids), broken into small pieces
Sea Salt
8 large free range eggs
100g Caster sugar
300ml Double cream
Amaretto (I used Sheridans coffee liquer)
2 Tablespoons good quality cocoa powder, plus extra for dusting
2 packs sesame snaps/ground nuts/anything you want to decorate!

METHOD

Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.

Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped (don’t whip too much-I think I may have overwhipped a tad making it thicker)

Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto (or your equivalent liquer) and the cocoapowder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.

Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. This is where you can get inventive… Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Sprinkle on top or serve in the mortar next to your chocolate mousse. Or add any toppings you desire. I like the idea of crunched up peanut M & M’s or Dime bar?! Anything with a nutty consistency would work. Enjoy!