Recipe: Chocolate mousse
With a fab recipe on every page, the 2012 Dairy Diary is a must for foodies. We have five delightful dishes to get you through January
What you'll need
50g Amaretti biscuits, crushed
40g miniature marshmallows, plus extra to |decorate
110g plain chocolate, broken into pieces
1 tbsp almond liqueur
250ml double cream
Mix biscuits with half of miniature marshmallows. Divide one half of mixture between bases of two serving glasses. Melt the chocolate, remaining marshmallows and almond liqueur in a bowl over hot water.
Remove from heat and leave to cool for five minutes. Whip cream and carefully fold into chocolate mixture.
Divide half the mixture over the biscuit base, then add remaining biscuits and top with a layer of chocolate.
Place in the freezer for 30 minutes and serve with extra marshmallows.