Coffee Bombe

1) Whip cream until stiff, but still soft enough to spread. Use to line a 1 1/2pt/850ml bombe mould or plastic pudding basin, working it around the base and sides in a even, thick layer. Freeze the cream solid. Meanwhile make the mousse.

2) Melt 1 1/2oz/40g chocolate in a bowl over a pan of simmering water. Whisk egg yolks until thick and stir in melted chocolate and coffee. Add sugar. Whisk egg whites until stiff and fold in with a metal spoon.

3) Remove cream-lined basin from freezer and fill with coffee mousse. Smooth surface and put back in to freezer to set solid.

4) For the decoration, pick two nonpoisonous leaves like rose or bay. Wash and dry them. Melt remaining chocolate in a bowl over simmering water and paint on to undersides of leaves. Place in the fridge to set.,

5) To turn out the bombe, remove from the freezer about 15 minutes before serving and place in fridge. When required, quickly dip the mould into hot water and place on a pretty plate. Tap the top or shake gently and the bombe should loosen. Carefully lift off the mould. Remove leaves from fridge and peel off the real leaves to leave the chocolate ones underneath. Place on top of bombe to decorate.