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.