Step 1

Melt 200g of the dark chocolate in a double boiler (or a heatproof bowl set over a pan containing 5cm of boiling water) until smooth.

Step 2

In a separate bowl beat the egg yolks until light and fluffy. Pour into the chocolate mixture while stirring quickly to avoid cooking the eggs in lumps.

Step 3

Beat the egg whites in a clean glass bowl until they form medium peaks then add the salt. Carefully fold one metal spoonful into the chocolate mixture until smooth.

Step 4

Add the remaining egg whites gently, one spoonful at a time, ensuring you avoid losing any of that lovely air you just spent time whipping into the whites.

Step 5

Neatly transfer the chocolate mousse into glasses or espresso cups and put in the fridge for at least an hour before serving.

Step 6

Meanwhile, melt the remaining 100g of dark chocolate in a double boiler as before. Finely chop the chilli.

Step 7

Spoon the melted chocolate onto greaseproof paper and in the centre sprinkle a little of the fresh chilli.

Step 8

Melt the white chocolate in a separate double boiler and spoon into a greaseproof bag. Cut a very small end off the bag and drizzle the white chocolate over the top of the chilli/chocolate crisps. Put in the fridge to set for one hour.

Step 9

Serve the crisps on top of the chocolate mousse glasses.

©foodnetwork