Matt Tebbutt served up a delicious chocolate mousse with pomegranate sauce on Saturday Kitchen.

The ingredients for the chocolate mousse: 6 bronze gelatine leaves, 6 free-range egg yolks, 80g caster sugar, 460ml double cream, 300ml full-fat milk, 80g dark chocolate (75% cocoa solids), finely chopped and 20g cocoa powder.

For the pomegranate sauce: 100ml pomegranate juice, 200ml port and caster sugar, to taste (optional).

To serve: 50ml double cream and cocoa powder, to dust.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.