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Tequila, Chilli and Chocolate Mousse

By Merilees Parker, Sky Taste
Serves 4

50g unsalted butter
1 tbsp mild chillies
150g/51/2 oz good quality dark chocolate
2-3 tbsp 100% Green agave tequila, add enough to taste
3 free-range eggs, separated
3 tbsp caster sugar
200ml Jersey cream

1. Melt the butter with the chillies and leave in a warm place to infuses for at lest half an hour. Then pass through a sieve.

2. Place the chocolate in a large Pyrex bowl over a pan of gently simmering water. Allow it to melt before slowly add the butter and then the tequila. Remove from the heat and then fold the egg yokes one by one.

3. Whisk the egg whites until they form soft peaks, then add the sugar and whisk until the mixture is really glossy. Fold really carefully into the chocolate mixture to retain as much air as possible.

4. Spoon into four tall glasses and place in the fridge to set for at least two hours.

5. Just before serving very loosely whip the cream and top each mousse a quarter of it, serve immediately.