Chocolate mousse with pomegranate sauce recipe
 Learn how to make a light, fluffy chocolate mousse dessert at home – it's the perfect way to finish date night dinner. 6 bronze gelatine leaves 6 free-range egg yolks 80g/2¾oz caster sugar460ml/16fl oz double cream 300ml/½ pint full-fat milk 80g/2¾oz dark chocolate (75% cocoa solids), finely chopped20g/¾oz cocoa powder 6 bronze gelatine leaves 6 free-range egg yolks 80g/2¾oz caster sugar 460ml/16fl oz double cream 300ml/½ pint full-fat milk 80g/2¾oz dark chocolate (75% cocoa solids), finely chopped 20g/¾oz cocoa powder 100ml/3½fl oz pomegranate juice 200ml/⅓ pint port caster sugar, to taste (optional) 100ml/3½fl oz pomegranate juice 200ml/⅓ pint port caster sugar, to taste (optional) 50ml/2fl oz double cream cocoa powder, to dust 50ml/2fl oz double cream cocoa powder, to dust Method To make the chocolate mousse, place the gelatine leaves in a bowl or container and cover with cold water. Allow to soften.In a large bowl, whisk together the egg yolks and sugar. Add 300ml/½ pint of the cream and all of the milk to a saucepan and heat over medium heat, until steaming, but do not allow it to boil. Pour this over the egg yolk mixture and whisk to combine. Transfer this back into the pan and place over a low heat, stirring carefully and constantly until thickened, it should coat the back of a spoon. Remove from the heat, then add the chocolate and stir until melted. Add the gelatine and cocoa powder and stir to combine. Trasfer to a glass bowl and allow to cool.In a separate bowl, very lightly whip the remaining cream, then fold through the chilled chocolate mixture. Cover and put in the fridge to chill for a few hours until set. Meanwhile, to make the pomegranate sauce, add the pomegranate juice and port to a pan and reduce over a high heat until it reaches a sticky sauce consistency. Taste and add a sprinkle of sugar if needed. Set aside to cool.To serve, spoon some chocolate mousse onto a plate. Make a small well in the mousse and spoon in the pomegranate sauce. Pour over some of the double cream. Finish with a dusting of cocoa powder. To make the chocolate mousse, place the gelatine leaves in a bowl or container and cover with cold water. Allow to soften. To make the chocolate mousse, place the gelatine leaves in a bowl or container and cover with cold water. Allow to soften. In a large bowl, whisk together the egg yolks and sugar. In a large bowl, whisk together the egg yolks and sugar. Add 300ml/½ pint of the cream and all of the milk to a saucepan and heat over medium heat, until steaming, but do not allow it to boil. Pour this over the egg yolk mixture and whisk to combine. Add 300ml/½ pint of the cream and all of the milk to a saucepan and heat over medium heat, until steaming, but do not allow it to boil. Pour this over the egg yolk mixture and whisk to combine. Transfer this back into the pan and place over a low heat, stirring carefully and constantly until thickened, it should coat the back of a spoon. Remove from the heat, then add the chocolate and stir until melted. Add the gelatine and cocoa powder and stir to combine. Trasfer to a glass bowl and allow to cool. Transfer this back into the pan and place over a low heat, stirring carefully and constantly until thickened, it should coat the back of a spoon. Remove from the heat, then add the chocolate and stir until melted. Add the gelatine and cocoa powder and stir to combine. Trasfer to a glass bowl and allow to cool. In a separate bowl, very lightly whip the remaining cream, then fold through the chilled chocolate mixture. Cover and put in the fridge to chill for a few hours until set. In a separate bowl, very lightly whip the remaining cream, then fold through the chilled chocolate mixture. Cover and put in the fridge to chill for a few hours until set. Meanwhile, to make the pomegranate sauce, add the pomegranate juice and port to a pan and reduce over a high heat until it reaches a sticky sauce consistency. Taste and add a sprinkle of sugar if needed. Set aside to cool. Meanwhile, to make the pomegranate sauce, add the pomegranate juice and port to a pan and reduce over a high heat until it reaches a sticky sauce consistency. Taste and add a sprinkle of sugar if needed. Set aside to cool. To serve, spoon some chocolate mousse onto a plate. Make a small well in the mousse and spoon in the pomegranate sauce. Pour over some of the double cream. Finish with a dusting of cocoa powder. To serve, spoon some chocolate mousse onto a plate. Make a small well in the mousse and spoon in the pomegranate sauce. Pour over some of the double cream. Finish with a dusting of cocoa powder.