CHOCOLATE MOUSSE: No eggs, no flour, no baking

Pour the mousse into the tin and level the top. Leave it in the fridge overnight. Take the mousse out of the tray – place the tray on top of the tray and, holding the tray and the tray together, turn the tray over so that the tray is now on the bottom and the tray is on top.

Remove the cellophane, then sprinkle the mousse with cocoa. Cut with a hot knife that you can hold in a glass of hot water for a few seconds or you can heat it over a hot stove. Keep the mousse in the fridge.