Double chocolate mouse

Double chocolate mouse ( serves 8 )

150g 70% dark chocolate

150g good-quality milk chocolate

150ml cream

2 tbsp rum or strong coffee

4 extra-large egg whites

30g icing sugar, sifted

1. Break up the chocolate into a bowl set over another bowl of hot water; make sure the bowl doesn't touch the water. Add cream and allow to melt. Stir in the rum or coffee.

2. Whisk the egg whites until soft peaks from. Slowly add the icing sugar and whisk further until the egg whites are firm. Take care not to over-whisk or they will go flat; there shouldn't be any liquid in the bowl beneath the whisked mass.

3. Fold 2 tablespoons of the chocolate mixture into the egg whites and then fold in the rest. Spoon into one large bowl or individual glasses and refrigerate for about 4 hours. Serve with whipped cream.