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Chilli chocolate mousse with blueberries
( SERVES 4 )

Herald on Sunday

Photo by Michael Craig

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This dessert is awesome because you can have the mousse whipped up and set in the fridge the day before. You can use any berries you like. We have even been known to place a few chopped prunes in the bottom that have been soaking in port or Pedro Ximenez.

For an easy but impressive dinner party, serve this mousse in individual dishes. Start the meal with prep-ahead steak tartare and follow with chorizo and prawn pasta.

Ingredients

100 g	Chilli chocolate, chopped into small pieces, we used Whittaker's
1 Tbsp	Caster sugar
1 cup	Cream
2	Free-range egg yolks
4 Tbsp	Blueberries
4	Marshmallows
1 sprinkle	Cocoa powder, for dusting
2 tsp	Cashous, golden ones
1 handful	Edible flower, we used dianthus

Directions

Place the chocolate pieces into a microwave safe bowl. Heat gently for 20 seconds at a time until just melted. Be sure to watch this carefully as you don't want the chocolate to burn. Set aside to cool slightly.
Meanwhile whip the sugar and cream until medium peaks form.
Whisk the egg yolks in to the chocolate. Add ⅓ of the cream mix to the chocolate and gently fold together. Once combined, fold through the rest of the cream.
Divide the blueberries among 4 serving dishes and top with the chocolate mousse and smooth the top with a palette knife. Leave the fridge for at least one hour to set.
To serve, dust with cocoa and decorate with the marshmallows, golden cashous and flowers.