Rich jaffa mousse
Set aside the lightly whipped cream.
Place the other cream, chocolate and butter in a bowl over a pot of boiling water and slowly melt.
Once melted, stir in the Cointreau. Add half the whipped cream to it and fold through gently.
Finally, add that mixture into the remaining whipped cream and fold through again. Keep in the fridge.
Scoop this decadent chocolate mousse onto a plate with double cream and a few shards of pistachio toffee.
We made a straight toffee, poured it on to a greased tray and sprinkled with pistachios. When set, smash it into shards. It looks spectacular.