Marbled chocolate mousse

Marbled chocolate mousse. Photo / Janna Dixon

Cut 5cm-wide strips of baking paper, one for each mousse you are making. Spray or brush one side with oil. Fold over lengthwise and insert one end into the other to make a circular collar that will sit inside the circumference of the ramekin. This recipe makes 6.

1. Melt 150g of cooking chocolate over water or in the microwave.

2. Gather 6 eggs whites with a pinch of salt and a pinch of cream of tartar. Beat to soft peaks.

3. Add 50g of caster sugar and whip until stiff.

4. Pour 300ml of cream, add 50g of caster sugar and beat to soft peaks.

5. Fold half the egg whites into the cream.

6. Add a dessertspoon of brandy to the melted chocolate (optional).

7. Mix a little of the remaining egg white into the chocolate, then fold the chocolate mix into the rest of the egg whites.

8. Swirl the cream mix and the chocolate mix together to get a marbled effect.

9. Spoon into the ramekins, the mix sitting to the height of the paper collar.

10. Chill to set. To serve, gently remove the collar. Eat with a teaspoon to make it last.