Start with the chocolate pot – tip the dark chocolate into a medium bowl set over a pan of simmering water and leave to melt.

Meanwhile, pour the orange juice and 50ml water into a small pan and heat until just simmering.

When the chocolate has melted, stir well then remove from the heat and pour the hot orange juice onto the melted chocolate, whisking all the time. Don’t worry if it goes all lumpy, keep whisking and it will become smooth again.

Whisk in the whipping cream and continue whisking until smooth and glossy.

Pour into 4 serving glasses and place into the fridge while you make the mousse.

For the mousse, tip the milk chocolate, whipping cream and brandy into a medium bowl and set over the pan of simmering water and leave to melt.

Meanwhile, separate the eggs and tip the egg whites into a spotlessly clean glass bowl. Whisk the egg whites until soft peaks form, then add the brown sugar a spoonful at a time and whisk until firm peaks just form.

When the chocolate mixture has melted, stir well then remove from the heat and tip in the egg yolks and whisk really well.

Whisk half the egg whites into the chocolate, making sure that they are fully incorporated, then pour the mixture onto the remaining egg whites and whisk really well until smooth.

Take the chocolate pots glasses from the fridge and place 2/3 of the raspberries onto the chocolate pot, then pour the mousse over the top and return to the fridge for at least 1 hour until set.

When ready to eat, decorate with the remaining raspberries and shards of Easter egg.