Chocolate Mousse

Ingredients:

200ml (7fl.oz) double cream

200g (7oz) milk chocolate, chopped

2 tbsp Grand Marnier (optional)

2 medium eggs, separated, at room temperature

Grated white chocolate to decorate

Method:

Put cream into a pan and heat until almost boiling.

Remove from heat, add chocolate (do not stir) and leave for 5 minutes.

Pour into a large bowl and leave to cool until tepid. Using a handheld mixer, beat the egg yolks into the tepid chocolate mixture for 1 minute until smooth.

Wash and dry the beaters, then whisk egg whites until they form stiff peaks.

Using a metal spoon, stir a spoonful of whisked egg into the chocolate mixture to loosen.

Gently fold in remaining egg white until mixture has no white blobs.

Spoon mixture into 6 glasses and chill until set. Decorate with the grated white chocolate.

Photo credit: www.pinterest.co.uk