From Mark, YMCA’s Executive Chef

I think this is a nice alternative to Christmas pudding or as a treat on Boxing Day. It can be made two days in advance and stored in the fridge. It’s so easy it’s a great one to make with the children too.

This serves 4 nice portions. You will need:

• 150 grams of 70% chocolate pieces (cooking chocolate if you have it)
• 250ml of crème fraîche
• 280ml double cream
• 25g icing sugar
• Any flavour you like, eg chopped up Crunchie, Maltesers, cherries, orange zest, or for the adults brandy, Cointreau, or coffee liquor.

Method

Melt the chocolate pieces over a simmering pan of water, once melted take off the heat and whisk in the crème fraiche. If it becomes lumpy add bowl back onto the water and whisk, the only reason this may happen is because the chocolate is hot and crème fraîche is cold.

In a separate bowl whisk together the double cream and icing sugar until soft peaks are formed, and the whisk just holds in the bowl, you can do this while the chocolate is melting in the first stage.

Then slowly fold the cream into the chocolate mixture. That’s it – the mousse is done –simple!

At this point you can add your flavourings, simply fold them into chocolate mousse.  If using the alcohol only add a tablespoon or so.

Pour into serving glasses or bowls and allow to set in the fridge for 2-3 hours.

Take out the fridge about 10 minutes before serving.  Grate some chocolate on top if you would like to make it look fancy – enjoy.