This heavenly chocolate mousse is made with high quality dark chocolate and a touch of brandy and so will satisfy both the kids and the big kids. I used to think the intensity of the flavour of seriously dark chocolate would put the boys off - quite the contrary, they have both been enjoying this recipe for as long as I can remember. It gets trotted out for birthdays and with the addition of some decorative mini eggs will be well appreciated by all at Easter.

Make the day before so that the mousse has plenty of time to set in the fridge. Divide by using a thin sharp knife dipped in hot water, and serve small portions as this is super rich.

Ingredients - serves 10-12 50g melted butter 200g Amaretti biscuits 250g dark chocolate (preferably 70% + cocoa solids) 3 eggs separated 3 egg yolks 250ml double cream 150g caster sugar 100g unsalted butter 1 tbsp brandy 12 mini solid chocolate eggs to decorate

Method

Crush the amaretti in a bag with a rolling pin,then mix together with the melted butter in a bowl before pressing into the base of a spring form cake tin - chill.

Place cream, 6 egg yolks and half of the caster sugar in a large bowl and whisk until light before placing over a pan of simmering water (making sure that the water is not in contact with the bottom of the bowl). Stir regularly until the custard begins to thicken - be careful not to go too far or the eggs will cook to a scramble and then there’s no saving it! Once thickened (it will coat the back of a wooden spoon) remove from the heat and add the chocolate, broken into pieces, and the diced butter - stirring constantly until they are melted and incorporated into the custard. Now stir in the brandy.

In another bowl, whisk the egg whites with a tiny pinch of salt until frothy then add the remaining 75g caster sugar and continue to whisk hard until you have stiff white peaks. Add a third of the whites to the chocolate and briefly beat in before adding the remaining egg white which you carefully cut and fold into the chocolate with a spatula so as to retain as much air as possible. Pour gently over the amaretti base and allow to set in the fridge overnight. Decorate the edge with chocolate eggs and run a knife around the edge of the tin before removing the spring form side. Serve from the cake tin base as it will be far too difficult to move!