Jamie Oliver's Christmas Killer Chocolate Mousse

Place the chocolate and a tiny pinch of sea salt in a heatproof bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Leave to slowly melt, stirring occasionally.

Meanwhile, add the sugar to the egg yolks and beat until the sugar has dissolved and it’s silky-smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks - you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until it forms soft peaks.

Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (2 1/2fl oz) amaretto and the cocoa powder to your yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it's well combined.

Finish by tipping in the egg whites, then keep folding, from the outside in, doing a figure-of-eight, until the mix is smooth and evenly coloured. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for 1 to 2 hours until set.

Just before you're ready to serve, give the mousse a dusting of cocoa. Pop your dried cherries in a small pan, add the remaining amaretto, then top up with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit.

Bash up the packets of sesame snaps in a pestle and mortar. Open them and tip out the crumbs, breaking up any larger pieces, so it's nutty with a caramelly kick and a bit of a crunch.

Serve this in the mortar with your chocolate mousse and a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it's the best chocolate mousse I've ever tasted!