Three Layer Chocolate Mousse

For the first layer, grate the dark chocolate into a small bowl. Heat half of the cream and pour it over the chocolate, stirring until itÕs completely melted. Add the whiskey. Whip remaining cream and fold into chocolate mix. Pour into base of a 2lb/900g loaf tin and allow to set.

For the second layer, grate the white chocolate. Heat half of the cream and pour it over the chocolate, stirring until itÕs completely melted. Add the Baileys. Whip the remaining cream and fold into the chocolate mix. Pour this over the dark chocolate layer and allow to set.

For the third layer, grate the milk chocolate. Heat 1/2cup/1/4pt/140ml of the cream and pour it over the chocolate, stirring until it is completely melted. Add egg yolk and stir thoroughly. Whip remaining cream and fold in. Pour over the other chocolate layers, cover with plastic wrap and allow to set for one hour.

To make the Custard Sauce beat the eggs or yolks together to blend evenly. Add the remaining ingredients and cook over very low heat or in a double boiler over hot, but not boiling, water until the custard coats a spoon. This will take about 6-8 minutes. Flavour with Irish whiskey to taste . Chill.

To serve, cut mousse into 1cm/ 1/2in slices and serve on a bed of Custard Sauce. Garnish with fresh strawberries.