Jamie's Family Christmas

Jamie: "There's one really good reason to make this - chocolate! It's what makes the world go round, especially for my girls, they go mad for this. You can make it a few days before then pimp it up at the last minute. It's perfect for any meal over Christmas, though I do like to keep things traditional on the day itself. This is also a good one to do with the kids, as they can get involved in all the prep."

• 300g good-quality dark chocolate (70% cocoa solids), broken into small pieces
• Sea salt
• 100g caster sugar
• 8 large eggs, preferably free-range or organic, yolks and whites separated
• 300ml double cream
• 200ml Amaretto
• 2 tablespoons good-quality cocoa powder, plus extra for dusting
• 2 packs of sesame snaps
• 200g dried sour cherries

How to make killer chocolate mousse

1. 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.

2. Meanwhile, add the sugar to the egg yolks and beat until it has dissolved and is silky-smooth. Whisk the whites in a clean bowl 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.

3. Once the chocolate has melted, carefully lift the bowl out of the pan and put it to one side. Mix 75ml of Amaretto and the cocoa powder into your egg yolks then tip the whipped cream in and mix again. Fold through the melted chocolate until everything is well combined. Finish by tipping in the egg whites and 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 it between little glasses or cappuccino cups. Cover with cling film then pop in the fridge for 1 to 2 hours until set.

4. Right before you're ready to serve your guests, dust some cocoa powder over the mousse. Pop the dried cherries in a small pan with the rest of the Amaretto then top up with enough water to just cover the berries. 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 then open them and tip the contents into the mortar. Serve that next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and customise their own mousse. It may look a bit rustic, but honestly, it's the best chocolate mousse I've ever tasted!