method

• Melt 200g of dark chocolate with the butter in a pyrex bowl over a saucepan of simmering water. 
• Grate in the zest of 1 lemon.
• Remove from the heat and stir gently once melted. Allow to cool for 10 minutes approx.
• Separate the eggs and add the yolks to the chocolate combining thoroughly.
• Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
• Take one big tablespoon of the egg white and beat well into the chocolate to loosen the mixture.
• Fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
• Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set. 
• Toast almonds on a dry pan until golden then leave to cool.
• Remove the mousse from the fridge, spoon a layer of lemon curd over the top.
• Chop or grate 100g dark chocolate coarsely and add to the Glenisk Organic Crème Fraiche with 1 teaspoon of icing sugar approximately.
• Spoon the Crème Fraiche mix on top of the lemon curd.
• Sprinkle over some flaked almonds on top of the dessert just before serving.
• Decorate with a shake of icing sugar, a few more shavings of chocolate, and some Christmas sprinkles / silver balls / edible glitter (optional)