A luxurious but light valentine chocolate dessert – perfect for impressing the special lady in your life!
Makes 6 individual desserts.

Ingredients:
75g unsalted butter
35g caster sugar
½ vanilla pod, seeds only
115g plain flour
Fresh strawberries or other seasonal fruit to garnish
Extra cream (if required) to serve

For the filling:
70g unsalted butter
100g dark chocolate (70% or more cocoa solids)
2 large free range eggs, separated
60ml double cream
20g caster sugar

Method:
1. Preheat the oven to 180°C (gas mark 4). In a bowl, beat the butter, sugar and vanilla seeds until they form a creamy mixture. Fold in the flour, then form into a ball.

2. Divide into 6 portions and press each into a 7cm x 3cm mousse ring on a lined baking sheet.

3. Bake for 15-20 minutes until golden brown. Check the bases halfway through cooking – if they are rising, press them down with a teaspoon. Leave to cool.

4. To make the filling, melt the butter in a small pan, then add the chocolate, whisking until smooth. Whisk in the egg yolks and set aside.

5. In a bowl, whip the cream until soft peaks form and set aside.

6. In a separate bowl, whisk the egg whites, adding the sugar gradually to make a semi-stiff meringue. Fold the cream into the chocolate filling, followed by the meringue, being careful not to knock the air out.

7. Pour over the bases in the mousse tins and chill until firm to touch.

8. Serve with strawberries (or a seasonal fruit of your choice) and cream.

Please note: this recipe contains raw egg.