Dark chocolate mousse with Baileys & mascarpone cream

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Serves six

For the Baileys cream

Step 1
Put the eggs and sugar in the bowl of an electric mixer and whisk until light and airy - the longer you whisk, the better, so give it at least eight to 10 minutes.

Step 2
While the eggs are whisking, put the chocolate and butter in a heatproof bowl and place over a pan of barely simmering water.

Step 3
Stir with a wooden spoon until they melt completely.

Step 4
With the mixer running on medium speed, add the chocolate mix to the egg mix in a steady stream - it is important to combine the two gradually but continuously, with the chocolate going into the eggs and not the other way around.

Step 5
Whisk the cream until it firms up just a little - it needs to reach a loose ribbon stage (when you lift the whisk, the cream dribbling off should create clear lines in the surface before disappearing).

Step 6
Gently fold the semi-whipped cream into the egg and chocolate mix, and pour into a serving bowl.

Step 7
Chill for at least an hour to set.

Step 8
Make the Baileys cream in advance, or just before serving.

Step 9
Put all the ingredients in a bowl and whisk.

Step 10
The cheese will go loose and runny, but it should firm up again.

Step 11
Stop when it reaches a very soft peak consistency.

Step 12
Serve the mousse directly from the bowl with a huge dollop of Baileys cream on top.

Step 13
Dust with cocoa powder, if you like.