This is a lovely mousse; light and fragrant, rich and moreish, the flavours of the chocolate and coconut meld beautifully

85g 37% milk chocolate (we use Green & Blacks), or a combination of milk and plain, according to taste

40g creamed coconut, shaved into slices

20g icing sugar, sifted

3 eggs, separated

40g unsalted butter, cut into small cubes

Pinch of salt

• Put the chocolate into a heat proof bowl, place over a saucepan of simmering water to melt, stirring occasionally

• When the chocolate has melted, add the creamed coconut and stir till blended

• Gradually add the icing sugar and continue stirring over the saucepan till the mixture is smooth. Beat the egg yolks into the chocolate mixture and take off the saucepan. Whisk in the butter gradually then set aside

• In another bowl, beat the eggs white with the pinch of salt till they stand in stuff peaks. Carefully fold this into the chocolate mixture and divide between 4 dishes and chill for 5 hours

• Serve with a blob of berry compote on top if desired