Mint chocolate mousse pots

Method

• step 1

  Make the mint layers by putting the white chocolate in a bowl and the cream into a small pan. Over a medium heat bring the cream to a simmer then pour over the chocolate, along with the peppermint extract and the green colouring. Mix until smooth, then put aside for 30 minutes or until cooled slightly.

• step 2

  To make the chocolate mousse, put the dark chocolate in a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until melted. Remove the bowl from the heat and stir in the milk. Put aside to cool slightly.

• step 3

  Whisk the egg whites until foamy then slowly pour in the sugar while continuing to whisk until the mixture holds soft peaks. In a separate bowl, whisk the cream until soft peaks.

• step 4

  Mix the egg yolks into the cooled dark chocolate mixture then fold in the double cream followed by the egg whites.

• step 5

  To assemble, pour a little of the mint layer into the bottom of 6 small glasses (about 200ml) and swirl so it levels out. Put the glasses in the freezer for 10 minutes or until the layer is set. Top with 2 tbsp of the mousse mixture and carefully spread into an even layer. Freeze for 10 minutes as before.

• step 6

  Repeat this layering process until all the mousse is used. Refrigerate the finished desserts for a few hours or overnight until ready to serve. You can serve them as they are or with a little dollop of whipped cream, if you like.