When it comes to serving dessert, I’m all in favour of something that can be made in advance. After the main course I want to be finished with the cooking, and a sweet that can be taken from the fridge then put directly on the table is very much appreciated. Even better if it is already portioned up so there’s not even any slicing or serving to do.
![[3 eggs, £1.30; 300ml double cream, £1.45]](https://i.dailymail.co.uk/1s/2024/12/12/12/93079511-0-3_eggs_1_30-a-29_1734008167000.jpg)
One of my go-tos is a classic chocolate mousse. It is loved by all and can be accessorised in many ways. Spoon a layer of salted caramel sauce in the base of the bowls, pop a few berries on top or add a splosh of your favourite liqueur (at the same time as you stir in the egg yolks).
I don’t bother splashing out on a fancy 70 per cent-cocoa solid chocolate for it, either. I usually go for a dark chocolate at around 50-60 per cent instead. Not only is it less expensive, it’s often also a little sweeter and more mellow, which means I can add a touch less sugar. And, perhaps most importantly, it’s less likely to seize when melted. I tend to use this kind of chocolate in most of my baking for all these reasons.
I have served this week’s recipe at numerous dinner parties and it has never failed me. I set it in little glasses and top with whipped cream and crushed amaretti biscuits, the latter adding a lovely crunch and a flash of nutty flavour. 180g dark chocolate (approx 54% cocoa solids), £3; 8 amaretti biscuits, £2.10.
