Chocolate Mouse:

Gino D'Acampo

Saturday, 29th September 2007, 8:49 am
Updated Saturday, 29th September 2007, 8:49 am

Serves: Six

Preparation time: 10 minutes

To cook: 20 minutes plus three hours to set

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225g good-quality dark chocolate, chopped

150g good-quality white chocolate, chopped

4 medium eggs, separated

3 tablespoons caster sugar

12 tablespoons mixed nuts, crushed, reserving a few to decorate

1 small red chilli (medium–hot), deseeded and finely sliced

1 tablespoon orange liqueur

375ml double cream, softly whipped


Melt all the chocolate together in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn't touch the water.

Set aside to cool, but not to harden. Beat the egg yolks and sugar together in a large bowl until thick and pale. Use a metal spoon to fold the chocolate into the egg yolk mixture.

Add the chilli, orange liqueur and nuts (saving some back for decorating at the end). Mix well and fold in the whipped cream. Whisk the egg whites until stiff in a second large, dry, clean bowl. Gently fold in the egg whites to the chocolate mixture, mixing the ingredients together. Pour the mixture into six dessert glasses (each about 250ml), cover with cling film and chill for 3 hours until set.

Before serving remove the cling film, decorate with the remaining crushed nuts. Loads of great easy recipes, plus you can upload your own. Saturday Cooks! – Saturday mornings on ITV1.