Violet Crumble Chocolate Mousse

Method

• Step 1

  Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler method).
  Stir until melted and smooth.

• Step 2

  Remove from heat. Stir in the egg yolks and set aside to cool slightly.

• Step 3

  Using an electric mixer, beat the egg whites until soft peaks form.
  Gradually add the sugar and continue beating until stiff, glossy peaks form.

• Step 4

  In a separate bowl, whip the heavy cream until soft peaks form.

• Step 5

  Gently fold the beaten egg whites into the chocolate mixture until combined.
  Then fold in the whipped cream and crushed Violet Crumble until just incorporated.

• Step 6

  Spoon into serving glasses and refrigerate until set.
  Top with additional whipped cream, crushed Violet Crumble, berries, and fresh mint before serving.