Serves 2

A lovely, easy chocolate mousse to finish off the special dinner. It may be worth doubling up the recipe, since you are going through all the trouble, you may as well have dessert sorted for the next day too! The mousse is best enjoyed if removed from the fridge approximately 20 minutes before tucking in.

50g milk chocolate, plus extra to garnish
3 TB full-fat milk
80g double cream

Break the chocolate into small pieces and place into a pan along with the milk. Over a low heat, gently melt the chocolate. Set aside to cool slightly.

In a bowl, whip the cream to stiff peaks.

Fold the melted chocolate into the cream using large, circular motions (you don’t want to lose the ‘airiness’.) Divide the mixture between two serving glasses or bowls (we used martini glasses) and place in the fridge to set for 3-4 hours.

Just before serving, grate over a little milk chocolate, or use a sharp knife to shave off pieces of chocolate into decorative curls.