Chocolate & pistachio mousses

• dark chocolate↗150g g

  at least 60% cocoa solids

• meringue1quantity
• pâté à bombe1portion
• cassis↗1 tbsp

  or brandy

• double cream↗142ml pot ml
• shelled pistachio↗50g g

  toasted, then roughly chopped

• grated dark chocolate3 tbsp

  to serve

Step-by-step instructions

1. 1

   Break up and melt the chocolate, either in a bowl set over a pan of gently simmering water or for 2-3 mins in a microwave. Stir until smooth, then cool. Use 6 egg whites for two batches of merinuge. The leftover whites freeze well; simply thaw before whisking. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.

2. 2

   Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill.