The Recipe

it says for 6-8 servings but.......

175g (6oz) white chocolate broken into pieces
450ml (15 fl oz) milk
4 eggs separated
50g (2oz) caster sugar
2-3drops vanilla essence
2 tbsp powdered gelatine
300ml (10 fl oz) double cream
100g (4oz) plain chocolate grated

Gently heat white chocolate and milk together stirring occasionally, until chocolate has dissolved. Bring to boil.

Beat together egg yolks and sugar until thick and creamy. Stir milk mixture into egg mixture. Return to pan and heat, gently stirring until mixture is thick enough to coat back of spoon. Do not boil.

Strain into a bowl. Stir in vanilla and leave to cool. Put 3 tbsp cold water in saucepan and sprinkle gelatine over. Leave for 5 mins then heat gently to dissolve.

Stir gelatine into custard and leave to cool. Once custard begins to set, whip cream until thick. Whisk egg whites until stiff. Fold cream and grated chocolate into custard then fold in egg whites.

Pour into a 2 pint mould (that's 40 fl ozs) and chill until set. Turn out and decorate as wished.

Suggested decoration = fresh fruit or tinned mandarin segments

The simplest way to turn out a mousse is to carefully immerse the mould in hot water for a few seconds to loosen it first. It worked brilliantly as you can see.

Before...

...After...

...and.. um, well. We were going to let Dave take you some back. But.. well... um... *shuffles feet*...