You will need


Preheat oven to 170°C / 340°F or Gas Mark 3.

FOR THE CHOCOLATE CAKE BASE: Mix ingredients together in a bowl with an electric whisk, food mixer or Thermomix (20 secs on setting 4).

Put mixture into a lined square 20cm or oblong tin and cook for about 20 mins.

Test with a cake skewer before allowing to cool completely on a wire rack.

FOR THE DARK CHOCOLATE MOUSSE: Sprinkle powdered gelatine evenly in a small bowl with 2 tablespoons of water.

Heat the milk to a simmer in a small saucepan. Do NOT let it boil.

Put the gelatine mixture into the hot milk. Stir until it’s completely dissolved.

Pour this over the dark chocolate chips. Stir gently and then fold in the whipped double cream.

FOR THE WHITE CHOCOLATE MOUSSE: Repeat as for dark chocolate recipe but replace the dark chocolate chips with the white chocolate chips.

TO ASSEMBLE: You can either assemble and serve these mousse cakes as illustrated or you can opt for something less fiddly and present them in straight sided glasses.

As Illustrated: Use a biscuit cutter or glass to cut out the circular cake bases. Then cut a rectangular piece of acetate, thick parchment or smooth piece of foil to act as a 'collar' (wide enough to wrap around the cake base cut outs and tall enough to allow room for you to add in the mousse layers on top). Wrap around the circumference of the cake bases and secure with tape. Add a layer of dark mousse, pop it in the freezer for 10 minutes until totally chilled, then add the white mousse on top of that. Put these back in the freezer until they are completely firm to make it easier to remove the 'collars' later. You can make these days before they are needed if you wish. On the day you want to use your Double Chocolate Mousse Cakes, take them out of freezer and remove their 'collars' before they start to thaw which will help them to retain their shape. Return them to the fridge until use.

Straight sided glasses: Alternatively, use a glass to cut rounds out of the cake and lay these in the bottom of the glass. Put in a layer of the dark mousse and freeze for 10 minutes. Then repeat for the white mousse. Chill until required. If you want to make these in advance then freeze. Remove them from the freezer to defrost and keep them chilled in the fridge until serving.

DECORATE: Add a sprinkle of Cacao Nibs to the centre top of the mousse desserts, add a couple of mint leaves (optional) and top with a raspberry. You could also drizzle melted dark chocolate across the tops to add even more drama. Serve chilled.