Rosemary & amaretti chocolate mousse

Try serving this with a bottle of good extra virgin olive oil on the table for people to drizzle a little over if they like. The subtle rosemary, bittersweet cocoa and fruity/peppery flavours of the oil really work well together.

Ingreadient

• 300ml double cream
• 5 sprig/s from 1 pot Cooks’ Ingredients Rosemary, stalks discarded, plus extra to decorate
• 2 x 100g bars No.1 Dominican Republic Dark Chocolate 65%, finely chopped
• 40g light brown muscovado sugar
• 2 British Blacktail Free Range Medium Eggs, separated
• 5 amaretti biscuits, coarsely crumbled
• Pinch sea salt flakes, to serve

Step by step

1. Put the cream and rosemary sprigs into a saucepan and bring to a simmer. Cook for about 5 minutes, stirring often, until reduced by ⅓, then remove from the heat and allow to cool and infuse for 10 minutes. Meanwhile, put the chocolate and sugar into a heatproof bowl that fits on top of a small saucepan.
2. Strain the infused cream into the chocolate bowl and stir everything together. Put the bowl over a small pan of steaming but not simmering water, over a low heat, and allow the chocolate and sugar to melt without stirring. Once melted, stir everything together, remove the bowl from the pan and leave to cool for 10 minutes. Don’t worry if it looks greasy.
3. Once the chocolate mixture cools, stir through the egg yolks. In a separate bowl, whisk the whites to soft peaks, then gently fold ⅓ through the chocolate using a large metal spoon. Repeat, keeping as much of the air in as possible, until the mixture is smooth and glossy, with no streaks of white. Carefully transfer to an attractive serving bowl (about 800ml), then cover and chill for at least 2 hours.