- 250ml cream
- 250ml plain yoghurt
- 5ml vanilla essence
- 150g dark chocolate, broken into small pieces
- 5ml ground cinnamon
- 1ml chilli powder
- 2,5ml sea salt flakes
- 2,5ml dried chilli flakes
Whip the cream into stiff peaks and lightly fold in the yoghurt and vanilla essence.
2 Put the chocolate in a microwaveable bowl or jug and microwave on high for 30 seconds. Stir well and microwave for another 30 seconds. Stir until all the chocolate has melted.
3 Quickly fold the chocolate into the cream mixture. Add the spices and fold in.
4 Divide the mousse between six glasses or small bowls and chill in the fridge for an hour.
5 TO COMPLETE
Sprinkle a pinch each of salt and dried chilli flakes over each portion and serve.