For the dark chocolate mousse
180g dark chocolate drops
3 egg yolks
60g Siúcra Rich Brown Sugar
4 tbsp espresso
3 tbsp whiskey

200ml cream
2 egg whites, beaten stiffly

For the white chocolate mousse
180g white chocolate, broken
1 vanilla pod
2 eggs yolk and whites separated and whites whisked until stiff
50g Siúcra Caster Sugar
180ml cream
1 tbsp very finely chopped crystalised ginger

100g raspberries, to decorate
Edible flowers or sprigs of thyme, to decorate (optional)
Chocolate swirls or Easter eggs, (optional)

To prepare the dark chocolate mousse, place the chocolate in a bowl over a saucepan of simmering water (bain marie) and melt over a low heat.
Remove the bowl and leave to cool slightly.
In a separate bowl, whisk the yolks and Siúcra Rich Brown Sugar until thick and pale, add the espresso and whiskey.
Combine the yolk mixture into the melted dark chocolate.
Fold in the cream and stiffly beaten egg whites.
Pour into a large jar and pour the dark chocolate half way up the glasses and leave to set in the fridge for at 40 minutes. Before making the white chocolate mousse check that the dark has set.

To prepare the white chocolate mousse, melt the white chocolate with the vanilla pod in a bowl over a saucepan of simmer water (bain marie). The heat must be low. Remove the bowl and leave to cool slightly. Remove the vanilla pod.
In a separate bowl, whisk the 2 yolks and Siúcra Caster Sugar until thick and pale.
Combine the yolk mixture into the white chocolate.
Fold in the cream and stiffly beaten egg whites.
Pour into a jug and pour over into the set dark chocolate mousse. Place in the fridge for at least 30 to 40 minutes. 
When ready to serve, decorate with raspberries, edible flowers or sprigs of thyme, if you are using them and chocolate swirls and mini Easter eggs.

Recipe supplied by Catherine Fulvio