Champagne Chocolate Mousse

2. 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.

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