Champagne chocolate mousse

About 80g chocolate-flavoured mousse powder
100ml double cream, well chilled
100ml champagne or sparkling wine, well chilled
150g canned summer fruits, well drained (reserve juice) or 2 tbsp finely chopped fresh Fuit of your choice such as raspberries, strawberries or banana
1 tbsp gelatine (optional)
Cocoa powder and fresh raspberries (optional) to decorate

Place the mousse powder in a bowl with the cream and champagne and whisk with a hand-held electric whisk for 2½ minutes.

Spoon half the mixture into 2 lightly oiled 175ml/6fl oz moulds. Add a spoonful of drained fruit to each and top with the remaining mousse. Level the surface, cover with cling film and chill for at least 3 hours or up to 24 hours. If using gelatine, dissolve it in 3 tbsp of the reserved juice (or water) over a very low heat. Leave to cool, then stir into the chocolate mixture.

Un-mould the mousses on to individual plates. Decorate each mousse with a dusting of cocoa powder and a few fresh raspberries, if wished.

Source: Tesco