For the brownie

Step 1 Melt the butter and chocolate together in a bowl over simmering water

Step 2 Remove from the heat and beat in the sugar, then eggs then fl our.

Step 3 Turn in to a shallow tin lined with baking parchment and bake for approximately 30 minutes at 155ºC. It should be setting but still nice and gooey in the middle. Chill overnight.

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For the mousse

Step 1 Melt the chocolate, cream, sugar & brandy and mix until smooth.

Step 2 Allow to cool to approximately 40ºC before stirring in the egg yolks

Step 3 Meanwhile whisk the egg whites to stiff peak with a tiny pinch salt and sugar to help

Step 4 Fold the egg whites into the chocolate mixture by adding 1/3 of it and mixing in well first before adding the remaining 2/3rds and folding gently.

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To finish

Step 1 Using individual dessert glasses if you have some, or a 175ml wine glass, put 3 cherries in the bottom followed by a couple of spoons on mousse, then brownie chunks and crème fraîche.

Step 2 Repeat the layers until you come to the rim of the glass. Keep in the refrigerator until you are ready to finish and serve with a spoon of crème fraîche, Cadbury’s flake & leaf of mint on the top

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