Serves 4

For the mousse:
170g chocolate, broken into chunks
3 large eggs
2 tbsp caster sugar
½ a red chilli, deseeded and finely sliced
120ml cream
Pinch of salt

To garnish:
Whipped cream
Chilli slices

1. Melt the chocolate in a bowl set over a pot of boiling water.
2. Meanwhile, whisk the eggs and sugar together in a bowl until pale and airy.
3. Finely mince the chopped chilli with a pestle and mortar.
4. In a separate bowl, whisk the cream until it forms stiff peaks. Set aside.
5. Once the chocolate is melted, remove from the heat and allow to cool. Add the chilli and a pinch of salt to the cooled chocolate, and then gently fold the chocolate mixture into the eggs.
6. Fold in the whipped cream until just mixed. Divide the mixture between four martini glasses and place in the fridge overnight. Top each with a spoonful of whipped cream and some slices of fresh chilli, if desired.

Per serving: 338kcals, 19.2g fat (11.8g saturated), 33.1g carbs, 28.7g sugars, 8.5g protein, 1.6g fibre, 0.134g sodium