Chocolate mousse with pine nut brittle

To make the brittle, put the sugar and 2 tbsp of water into a pan over a medium heat and bring to a boil.

Once the sugar has dissolved, increase the heat and cook until a caramel forms, swirling regularly.

Stir in the nuts and pour onto a parchment-lined baking tray. Sprinkle with salt and cool for 1 hour.

Put the chocolate into a heatproof bowl over (but not touching) a pan of simmering water and melt, stirring occasionally.

Separate the eggs, putting 6 of the yolks into a jug and all 8 whites into a large, clean bowl.

Add the yolks to the melted chocolate and stir until well combined.

Whisk the egg whites to soft peaks. Using a large metal spoon, add a spoonful of the whites to the chocolate mixture and beat well.

Continue until you see the mixture slacken, and then gently fold in the remaining egg white, trying to keep as much volume as possible.

Divide the mousse between serving glasses and chill for at least 3 hours.

Take the mousse out of the fridge 15 minutes early and serve with the brittle, broken into pieces, and crème fraîche.