Bramasole

Chocolate mousse (easy)

200g good quality chocolate, chopped
200g cream
50ml Chambord raspberry liqueur (or other liqueur of your choice)
200g cream, extra

Put the chocolate in a large bowl.
Put the 200g measure of cream in a pot and bring it to the boil, then pour it over the chocolate.
Whisk in the liqueur, then set aside to cool.
Whip the second 200g measure of cream until it forms soft peaks. Fold into the cooled chocolate mixture, then pour into molds and place in the freezer to set for two to three hours.
Once set, pop the mousse out onto a plate and leave in the fridge to defrost. Serve with fresh berries.

Place on a cheesecake to make Chocolate mousse cheesecake