Chocolate and nut mousse
85g/3oz whole nut chocolate, broken into pieces
150ml/¼ pt double cream
¼ vanilla pod, seeds only
2 tsp caster sugar
Melt the chocolate in a heatproof bowl over a pan of simmering water but make sure that the bottom of the bowl does not touch the water. Remove from the heat and allow to cool.
In a medium bowl, whisk the cream to soft peaks and gently fold the vanilla seeds, sugar and melted chocolate into the cream until well combined.
Place a 5cm/2in round cutter onto a serving plate and fill with the mousse and smooth off the top. Chill until ready to serve.
when ready to serve, heat the metal cutter with a warm cloth or blowtorch then carefully remove the ring and garnish the mousse with an orange segment or sprig of mint.