Irish cream chocolate mousse

Make the whiskey cream topping first. Whisk the cream, icing sugar and whiskey with a hand whisk until it holds gentle peaks – be careful not to overwhisk it as it will split

To make the chocolate mousse, break the chocolate into pieces and place in a bowl that sits over the top of hot but not boiling water. Heat the chocolate until melted

Separate the eggs, and then whisk the egg whites until they hold soft peaks

Mix the egg yolks into the melted chocolate and whisk in a quarter of the whisked egg whites, along with the Irish cream liqueur. Gently fold in the rest of the egg whites, mix well, and then spoon the chocolate mousse into six glasses. Put the mousse in the fridge to set for at least 2 hours

To serve, pile the whiskey cream on top of the mousse and sprinkle with cocoa or grated chocolate