Triple decker chocolate pots

serves 6

preparation time:

20 minutes (plus 1 hour chilling time)

ingredients

100g The Co-operative Fairtrade plain chocolate, broken into pieces
150ml The Co-operative double cream
2 The Co-operative medium British free-range egg whites
75g caster sugar
150ml half fat crème fraîche
100g pack The Co-operative Fairtrade crispy white chocolate, melted
75g The Co-operative Fairtrade milk chocolate, melted

method

Put 75g dark chocolate and half the double cream into a small pan and gently heat until the chocolate is melted stirring until smooth. Divide between 6 x 150ml glasses. Put in the fridge.

Whisk the egg whites until stiff peaks using an electric whisk. Put the bowl over a pan of simmering water and gradually add the sugar, whisking constantly until stiff peaks and a glossy meringue.

Put the crème fraîche into another bowl. Fold the egg whites into the crème fraîche and spoon half back into the meringue bowl. Fold the white chocolate into one meringue bowl and the milk chocolate into the other cream bowl until combined.

Divide the white chocolate mousse equally between the glasses and then repeat with the milk chocolate mousse. Chill for at least 1 hour before serving.

Meanwhile melt the remaining 25g plain chocolate in a bowl over a pan of simmering water. Then put into a piping bag or drizzle with a spoon onto a piece of parchment paper stars or patterns. Chill until ready to serve the chocolate pot. Serve on top of each chocolate pot.