Chef tutor Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe for a quick chocolate mousse. Find out more about the Cooking School and the courses it offers from www.thecookingschool.co.uk - serves 4

Eating Out, The Sage'Chocolate Mousse
Eating Out, The Sage'Chocolate Mousse

This quick chocolate mousse is a great pudding in a flash. All you have to do is melt the chocolate and combine the ingredients and then chill. You can decorate with crushed amaretti biscuits or even some fresh or frozen fruit.

Ingredients

100g dark chocolate (70% coca solids)

300ml double cream

2 tablespoons amaretto or other liqueur (optional)

1 large egg white

50g caster sugar

handful of amaretti biscuits – to garnish

white or dark chocolate shavings – to garnish

Equipment

- small saucepan

- large bowl

- electric whisk

- serving glasses

- rolling pin

- grater

How to make it

1. Break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.

2. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and amaretto, if using. Using a handheld electric whisk beat the mixture to soft peaks. Remove the bowl from the iced water.

3. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.

4. Place the amaretti biscuits into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.