Salted caramel chocolate mousse is the perfect offering to round off your Valentine’s day supper with a flourish. If chocolate is the way to your loved one’s heart, then look no further than this delicious mousse for 14 February.

If you’re cooking this Valentine’s day, take inspiration from our chopped venison heart with chilli salad for those who like it hot. Or if you are looking for a fantastic centrepiece, try roast turbot with chickpea stew. It is no less than fish royalty, and guaranteed to impress your beau.

SALTED CARAMEL CHOCOLATE MOUSSE

Personally, I would have already felt wooed with the heart starter but if you feel that chocolate says it best this dessert will do the trick. You will need six glasses or ramekins to serve. (Read our guide to good chocolate here.)

Serves 6

• 100g sugar plus 1 tbs
• 35g butter
• 180ml double cream
• 200g 70% dark chocolate, in bits, plus a few squares
• Pinch salt
• 3 egg yolks
• 4 egg whites

To make this salted caramel chocolate mousse, first weigh your ingredients.

Heat 100g of caster sugar with a splash of water in a saucepan. When it is well caramelised add the butter and cream and whisk. Stir in 180g chocolate with a good pinch of salt until the mixture is smooth, then whisk in the yolks. Transfer the mixture into a mixing bowl.

Whisk the whites with the tablespoon of caster sugar till it forms soft peaks, then fold into the chocolate mix in three stages.

Gently spoon into your serving glasses and chill in the fridge for at least five hours.

Meanwhile, melt the 20g remaining chocolate in a bain marie then drizzle heart-shaped patterns on a sheet of greaseproof paper. Leave in a cool place to set.

To serve the salted caramel chocolate mousse, grate the extra chocolate over the mousse and insert a chilled chocolate heart into each dish.