- 150g dark chocolate, at least 60% cocoa solids
- 1 quantity meringue
- 1 portion pâté à bombe
- 1 tbsp cassis or brandy
- 142ml pot double cream
- 50g shelled pistachio, toasted, then roughly chopped
- 3 tbsp grated dark chocolate, to serve
Break up and melt the chocolate, either in a bowl set over a pan of gently simmering water or for 2-3 mins in a microwave. Stir until smooth, then cool. Use 6 egg whites for two batches of merinuge. The leftover whites freeze well; simply thaw before whisking. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.
Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill.
Gordon's know-howFor an extra-special touch, try decorating the glasses. Spoon 2 tbsp melted dark chocolate into each glass and swirl around to coat before filling with the mousse.