Ainsley Harriott and Katherine Ryan served up a delicious spiced chocolate espresso rumtini mousse on Ainsley’s Festive Feast.

The ingredients are: 200g good quality dark chocolate (70% cocoa), 20g butter, 1 tbsp instant espresso powder, made up to 25ml with hot water, ¼ tsp allspice (or gingerbread spice mix), 5 eggs, room temperature, separated, small pinch of salt, 4 tbsp (golden) caster sugar, 1 ½ tbsp Kahlua/coffee liqueur, 200-250ml double cream, 1-2 tbsp spiced rum, to taste and finely grated zest of ½ orange.

To Decorate (optional): instant espresso powder and/or cocoa powder, for dusting, chocolate coated coffee beans, gold leaf or glitter and twist of orange rind.

See more Christmas recipes in the book titled: Perfect Christmas: The Ultimate Guide to Cooking, Decorating and Gift Making for the Festive Season available from Amazon now.