Just in case you tire of brown chocolate over Easter, here is a light, creamy mousse made with white chocolate and a hint of orange-flavoured liqueur — or you can substitute any clear liqueur if you prefer.

Ingredients
Feeds 6. Takes 30 mins plus setting time.


300g white chocolate, eg, Lindt, Green & Black
250g mascarpone cheese
1 egg
250ml double cream
1tbsp Grand Marnier or Cointreau (optional)
6 miniature chocolate eggs or extra white or dark chocolate for serving

Break or chop the chocolate into small pieces. Bring a pot of simmering water to the boil, set a heatproof bowl over it and add the chocolate to the bowl. Draw the pan off the heat and stir constantly with a wooden spoon until melted. Don’t let it get too hot and remove the bowl as soon as the chocolate has melted. Allow to cool for five minutes, stirring occasionally.

Lightly beat the mascarpone and egg together. Add the cream, liqueur and melted chocolate, beating until they just come together in a smooth creamy mass, stopping before the mixture stiffens.

Pour or spoon the mixture into a serving bowl or six 100ml bowls or cocktail glasses, and chill for three hours until set.

Using a vegetable peeler, create a few chocolate shards by peeling the chocolate off the block on to a sheet of greaseproof paper. Scatter with chocolate shards or serve with miniature chocolate eggs.

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies