- 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 add half of the whipped cream to it and fold through gently.
- Finally, add that mix back into the remaining whipped cream and fold through again and store in the fridge.
Scoop this decadent chocolate mousse onto a plate with double cream and a few chards of pistachio toffee. We made a straight toffee, poured it on to a greased tray and sprinkled on pistachios. When set, smash it into shards. It looks spectacular.