This is a very rich mousse. As the quantities are generous, you can also divide the mixture into 8 and serve in smaller glasses or espresso cups.

Ingredients: (Serves 4)

• 175 g/6 oz white chocolate
• 1 tablespoon Cointreau liqueur
• 2½ tablespoons water
• 285 ml/10 fl oz double cream
• 115 g/4 oz mint crisp plain chocolate
• 2 eggs, separated
• Fresh mint leaves, to decorate

Method:

Chill 4 large wine glasses. Put the white chocolate, liqueur and water in a bowl over a pan of simmering water and heat. Beat the cream with an electric whisk until soft peaks form. Fold into the melted white chocolate. Divide the mixture between the glasses and set in the refrigerator at an angle. Chill for 2 hours.

Melt the mint chocolate in a bowl over a pan of simmering water. Stir in the egg yolks. Beat the egg whites in a medium bowl with an electric whisk, until stiff peaks form. Fold into the melted chocolate. Pour the mint chocolate on top of the white mousse and chill for 3 to 4 hours.

Decorate with chocolate leaves and fresh mint leaves and serve.