Irish cream chocolate mousse

Add the chocolate to a heatproof bowl. Set over a pan of barely simmering water to melt or melt it in short bursts in the microwave. Set aside to cool a little.

Put the egg yolks in a separate bowl and pour in the Irish cream. Give it a quick mix to combine.

Add the egg whites and a pinch of fine sea salt to another clean, grease-free bowl. Start whisking (using an electric hand mixer) until they are frothy with soft peaks. Keep whisking while you add in the sugar a tablespoon at a time and the egg whites become thickened and glossy. (Don’t take them to stiff peaks.)

Pour the cooled chocolate into the egg yolk mixture and stir quickly to combine. Add a spoonful of egg whites to the chocolate mixture and mix it in to loosen up the chocolate.

Add the remainder of the egg whites in 3 batches, carefully folding them in to combine. Try not to knock out too much air as you fold. Pour the chocolate mousse into 6 glasses or ramekins and chill them in the fridge for 4 hours, or up to 2 days ahead. To serve, top with some shaved chocolate or a dusting of cocoa powder.