Layered richness

Love chocolate? This is an easy way to have cupfuls

Belgian chocolate mousse in martini.

In the mood for a chocolatey dessert? Also in the mood to rustle up something on your own? This is an easy-to-make recipe for someone who doesn’t mind dirtying his/her hands a bit to earn a few compliments.

Belgian chocolate mousse in martini

Ingredients

2 tbsp cream

200g dark cooking chocolate, cut into pieces

4 egg yolks

A pinch of cream of tartar

6 egg whites

1 tbsp castor sugar

11/2 cups whipped cream

500g raspberries

Method

Place the cream and chocolate pieces in a bowl resting over a bain-marie over medium heat and whisk until the chocolate has melted and is smooth. Remove the bowl from the bain-marie and stir in the egg yolks.

Add a pinch of cream of tartar to the egg whites and beat until fairly firm. Add the sugar and continue beating the whites into stiff peaks.

Using a whisk, gently incorporate a quarter of the beaten whites into the chocolate preparation, then carefully fold in the rest of the whites.

Spoon the mixture into a piping bag and pipe it into the glasses. Cover with plastic film and place in the refrigerator to set for half a day.

Before serving, pipe a little whipped cream on top of each mousse and garnish with a few raspberries.