Miso double chocolate mousse

Melt the dark and milk chocolate together in the microwave or in a heatproof bowl set over a pan of lightly simmering water (don’t let the water touch the base of the bowl). Set aside to cool for a few minutes.

Meanwhile, in a large bowl, beat the cream and miso with an electric hand mixer until thickened and holding soft peaks (3-5 minutes). In a separate large, clean bowl using clean beaters, whisk the egg whites and sugar until thick and holding their shape. Mix the melted chocolate and cream together. Stir a spoonful of the egg whites into the chocolate cream to loosen, then very gently fold in the remaining whites, being careful not to knock out any air. Spoon into 6 small glasses or ramekins (about 200ml each), then chill for at least 4 hours (or overnight).

Take out of the fridge about 20 minutes before serving and scatter over the nuts.