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Boozy Food with Spirits: Petits Pots de Chocolate

Aka irresistible chocolate mousse with rum. It's another simple classic that we could all be making instead of more elaborate cakes. And it doesn’t have to be rum, although there is an affinity with chocolate. Almost any liqueur forgotten at the back of the cupboard can be brought out of retirement, as can brandy and whisky, although you may need to add some sugar to the melted chocolate.

Serves 8 generously

340g dark chocolate (preferably 70% cocoa solids)

6 large eggs, separated

2 tbsp dark rum

Break the chocolate up and melt it in a basin over a pan of simmering water or in the microwave.

Allow the chocolate to cool slightly, then beat in the egg yolks and the rum. Beat the egg whites until stiff but not dry and fold in carefully with a metal spoon, a third at a time.

Chill and serve with double cream or crème fraiche – and exercise enthusiastically the next day.

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