SHOPPING LIST: Cooking Skills: Chocolate 2, Chapter 5 (Mousses and Creams)

Dark chocolate (about 70%), whole milk, double cream, eggs with the British Lion mark, caster sugar, vanilla extract, salt, berries, brownie or chocolate cake, small glasses and ramekins, a roasting tin, a thermometer and a sieve.

Eggless chocolate cream (4 portions)
[ ] 100 g dark chocolate (about 70%), finely chopped
[ ] 100 ml whole milk
[ ] 200 ml double cream, well chilled
[ ] 1 tsp vanilla extract
[ ] 4 small glasses or pots

Cooked-meringue chocolate mousse (6 portions)
[ ] 150 g dark chocolate (about 70%), chopped
[ ] 2 Lion-marked egg whites
[ ] 50 g caster sugar
[ ] 200 ml double cream, well chilled
[ ] 1 pinch salt
[ ] 6 small glasses or ramekins

Pots de crème (6 pots)
[ ] 200 ml double cream
[ ] 100 ml whole milk
[ ] 100 g dark chocolate (about 70%), chopped
[ ] 3 Lion-marked egg yolks
[ ] 30 g caster sugar
[ ] 6 ramekins or small pots (about 100 ml)

A chocolate trifle glass (4 portions)
[ ] 1 batch eggless chocolate cream (above)
[ ] 150 g brownie or chocolate cake, in small pieces (Cooking Skills: Chocolate 1, chapter 5)
[ ] 150 g berries, washed
[ ] 100 ml double cream, softly whipped
[ ] 1 tbsp grated or shaved chocolate, to finish
[ ] 4 tall glasses

For the experiments
[ ] Plain chocolate (50 to 60%)
[ ] Extra cream