Prue Leith served up a delicious chocolate mousse cake with whisky and pink peppercorns on Prue Leith’s Cotswold Kitchen.

The ingredients are: 75g pecans, 1 tsp pink peppercorns, plus extra to serve, 150g salted butter, plus extra for greasing, 250g good-quality dark chocolate, 150g caster sugar, 5 large eggs, separated, 1 tbsp whisky, a pinch of salt and icing sugar to serve.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.