Instructions: Use the back of a tablespoon evenly to coat the mould.

Put in the freezer to set.

The cream might slide down the sides respread it when it has set a little.

Meanwhile prepare the mousse.

Break the chocolate into a bowl add the butter and put over a saucepan halffilled with hot not boiling water.

Stir occasionally until the chocolate has melted.

Add the egg yolks one at a time to the hot chocolate mixture and stir to blend.

Remove from the heat.

In a clean bowl beat the egg whites until stiff.

Using a metal spoon fold into the slightly cooled chocolate mix.

Pour into the frozencreamlined mould and put in the freezer overnight until hard.

About 2 hours before serving dip the mould into hot water and ease a palette knife down the side to loosen the bombe.

Put the serving dish on top of the mould turn it upside down and the bombe should slip wt. Before serving cover the cream surface with grated chocolate or chopped nuts.

Use a knife to serve.

Can be made days or even weeks in advance and kept in the freezer. Use a 2litre domed pudding basin as the mould. China or ovenproof glass should not crack in the freezer if handled carefully.

Serves 6

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