Tia Maria chocolate mousse

Ingredients
8 large egg whites
4 egg yolks
200g caster sugar
150 ml whipping cream
250g 70% cocoa dark chocolate
2 shots of Tia Maria

Break the chocolate into pieces and melt in a small bowl over a sauce pan of boiling water. Do not allow the bowl to touch the water and stir the chocolate once melted to make sure it has all melted properly.

Take the chocolate off the heat. Beat the egg yolks and mix into the chocolate allowing the mixture to thicken.

With an electric whisk, whisk the egg whites in a large bowl until frothy. Add the sugar and continue whisking until stiff peaks are formed.  

Whisk the whipping cream in another large bowl with the electric whisk until thick.

Place the chocolate mixture into the egg whites and fold together adding the cream and Tia Maria. Fold together until a smooth, even mixture is formed.

Spoon into champagne glasses and put in the fridge to set for at least 3 hours.

Decorate with wafers and strawberries or raspberries. Serve.

• Asparagus and cured ham bake
• Chilli and ginger fillet beef with spring onion and pine nut wild rice