This dark and white chocolate mousse is set in two exquisitely creamy layers. Port flavours the dark mousse while the white is spiked with sweet orange liqueur.

Ingredients

275g / 10oz plain flour
1 tbsp. baking powder
75g / 3oz soft dark brown sugar
1 tbsp. ground cinnamon
2 medium sized eggs, beaten
240ml / 8fl oz semi skimmed milk
25g / 1oz butter, melted
1 eating apple, cored and diced
100g / 4 oz raisins

Method

Preheat your oven to 190°c/gas 5. Line a twelve hole muffin tin with muffin paper cases. Sift the flour and the baking powder together into a bowl. Stir in the sugar and the cinnamon. Lightly whisk together the eggs, milk and butter. Pour over the flour. Add in the diced apple, and the raisins. Stir until just mixed. Spoon the mixture into the muffin cases and bake for approx. 20 mins until well risen and firm to the touch.

Chef's Tips

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