Mini chocolate mousses

Makes 8

150g dark chocolate, chopped
3/4 cup thickened cream
2 eggs, separated
2 tbsp caster sugar
coloured cachous, to serve

1. Place chocolate in a heatproof microwave safe bowl. Microwave uncovered on medium for 1-2 mins, stirring every 30 seconds with a metal spoon untiled melted and smooth. Set aside for 5 mins.

2. Using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters before beating egg whites in a separate small bowl until soft peaks form. Sprinkle sugar over egg whites. Beat 1-2 mins or until mixture is thick and glossy and sugar has dissolved.

3. Add egg yolks to chocolate. Using a metal spoon, stir to combine (keep mixing!). Stir 1/3 of egg white mixture into chocolate until well combined. Fold in remaining egg white mix and add in cream.

4. Spoon mixture in a snap lock bag. Snip a 1cm triangle in the bag and pipe into shot glasses. Refrigerate until read.