Serves 6 to 8, takes 20 minutes to make, with a couple of hours to chill and set

The sharp, fruity bursts of raspberry in the rich, luxurious chocolate mousse are delicious, while the sweet booziness of the cherry brandy (something Nik has quite a weakness for, especially Boudier mixed with cream soda. Don’t laugh, it’s lovely!) blends beautifully with them both

100g dark chocolate (50% cocoa), broken up

150g milk chocolate (35 – 50% cocoa), broken up

5 medium egg yolks

1.5 tbsps framboise or cherry brandy

6 medium egg whites

250g raspberries

• Place the chocolate in the top half of a double boiler set over simmering water in the lower half and gently melt it, stirring now and again

• Dip your finger into the chocolate to check it is no warmer than blood temperature (not hot). Transfer it to a large bowl, then whisk in the egg yolks and the alcohol, not forgetting to lick your finger

• Whisk the egg whites in another large bowl until they are stiff, mix a couple of spoons into the chocolate mixture, and then fold in the rest in two or three goes, as gently as possible

• Fold in the raspberries, then spoon the mousse into a serving bowl or spoon or pipe it into individual ones, cover with clingfilm, then place in the fridge to chill for several hours