Chocolate Mousse with Red Currants

Step 1

Melt the 200g dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Set aside to cool slightly.

Step 2

Whip 200ml of the heavy cream to soft peaks. In a separate bowl, beat the 3 egg whites with the 50g sugar until stiff, glossy peaks form.

Step 3

Fold the melted chocolate into the whipped cream until just combined, then gently fold in the egg whites in two additions, keeping the mixture airy.

Step 4

Spoon the mousse into 4 serving glasses and refrigerate for at least 2 hours, until set.

Step 5

Meanwhile, make the oat crumble: melt the 30g butter with the 2 tbsp honey in a small pan, then stir in the 50g oats. Cook over medium heat, stirring, until golden and crisp, about 5 minutes. Let cool.

Step 6

Whip the remaining 100ml cream to soft peaks. Top each mousse with a dollop of cream, a spoonful of oat crumble, and a generous handful of red currants.

Step 7

Serve chilled, with extra currants on the side if desired.