Frozen Chocolate Mousse Cake

Make this simple ice-cream recipe without an ice-cream machine and freeze it in a decorative mould. Decorate with caramelised pecans and chopped pecan praline, and add some colour with strawberries. This can be made ahead of time and will wow your guests with it taste and presentation.

200g dark chocolate

50ml cream

4 eggs separated

100g sugar

600ml double cream

Melt the chocolate and 50ml cream until smooth. Allow to cool.

Beat the egg yolks and sugar until pale and thick, about 5-10 minutes. Whip the cream. Beat the egg whites.

Mix the cooled chocolate into the whipped cream. Fold into the egg yolk mixture.  Add the egg whites, a little at a time. Mix them in gently and avoid flattening them. Pour into a 2L container and freeze.

When ready to serve, unmould the ice-cream and place on a plate. Decorate with pecans and strawberries and scatter over some pecan praline.

To make pecan praline: caramelise a cup of sugar. Place your nuts on a baking tray line with baking paper. Working quickly, pour over the caramel. Allow to harden. Chopped with a chef's knife and store in an airtight container until needed.