Spiced Chocolate and Clementine Mousse
This rich mousse is full of the flavours of Christmas, including clementine, allspice, cinnamon and chocolate. Prepare the mousse a day in advance to save time on the day, then top with cream and clementine zest just before serving.
Preparation time 20 Minutes,plus chilling
1 Put the chocolate in a heatproof bowl and place it over a saucepan of gently simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir once or twice until melted then remove from the heat. Leave to cool for a couple of minutes.
2 Meanwhile, in a grease-free mixing bowl, whisk the eggs whites until they form soft peaks. Continue to whisk while gradually adding the sugar to form stiff, glossy peaks.
3 Beat the egg yolks into the melted chocolate, then stir in the spices, vanilla, clementine juice and cream. Using a metal spoon, gradually fold in the egg whites. Spoon the mousse into 6 small glasses or ramekins. Chill for 1 hour until set, then serve topped with the cream and a sprinkling of cinnamon, if you like.
4 Whip the cream to soft peaks, then fold in the icing sugar, vanilla and rum, if using. Dust with cinnamon before serving.