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    We love Nigella’s simple but elegant desserts — very doable for even ordinary cooks (though we’d never look half as good in an apron). Here she shares a recipe from her childhood. Get more from her website or her numerous cookbooks.

    Ingredients

    350g dark chocolate
    3 Metric Cups (750ml) Cream
    5 Dessert spoons Honey

    Combine the chocolate, broken into pieces, the honey and 3/4 cup of cream over a barely simmering water bath. Stir until chocolate has just melted and combined with the cream and honey. Set aside to cool. While the mixture is cooling, whip the remaining 2 1/4 cups of cream to not quite firm, but a little more than soft peaks (this is exactly what I have written in my book). Gradually fold in the whipped cream to the now cooled chocolate mixture. Pour into one serving bowl or individual bowls if preferred (this makes a generous amount) and refrigerate. If using one large serving bowl, the mousse will probably take a good 3 hours to set.

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