These smooth and creamy white chocolate mousse cups will surely put a smile on your face! Made with decadent white chocolate ...

For the dessert, the batter is piped into three cake layers, rather than into long, slender ladyfinger shapes. The recipe calls for two types of white chocolate. The first, used in the mousse ...

Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

To make the filling, gently melt the white chocolate in a heatproof bowl sat ... Press the biscuit mixture into a 20cm/8in springform cake tin, letting some come a little way up the sides.

Fold into the chocolate and egg white mixture. Spoon the mousse into a disposable piping bag and pipe into the cake lined rings, until the mousse comes three-quarters of the way up the sponge.

Mary Berry's glorious chocolate mousse cake, rich and perfect for celebrations, can effortlessly take the spotlight at any gathering. The recipe notes said: "Mary Berry's rich, indulgent chocolate ...