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" Image photographed by\u00A0Tommy Clarke It&amp;#039;s Paris Fashion Week, and I could not resist the opportunity to share something decadent and delicious to mark the occasion. It&amp;#039;s hard not to get caught up in the delectable food (the pastries, macaroons and bread) that you stroll past while in this beautiful city. So to celebrate the last fashion week in the diary I give you my ginger and chocolate mousse. Enjoy, Katie x \u00A0Ginger and Chocolate Mousse Cooking time: 20 minutes plus setting timeServes: 6 Ingredients 4 eggs 100g dark chocolate 2 tbsp double cream 30 g caster sugar 1 tsp fresh ginger 1/2 tsp ground ginger 50ml double cream 1 tbsp icing sugar \u00A0For serving Cocoa powder Chocolate Break up your chocolate into small pieces and put them into either a bain-marie or a heavy-based saucepan to melt. If you are using a saucepan, keep a close eye on the chocolate, as it is more likely to burn. Next, separate your eggs, being careful not to get any of the yolks into the egg whites. Once the chocolate is completely melted, add the sugar, ground ginger and freshly grated ginger. Now add your egg yolks one at a time and stir through. Stir in your double cream and leave to one side to cool. Next whisk the egg whites until they form medium to stiff peaks. Now carefully fold the egg whites into the chocolate. Start by adding about a quarter of the whites to loosen up the chocolate mixture. Then add more egg whites and fold through. Repeat this until all the whites have been folded \u2028into the mix. Pop the mixture into your chosen serving dishes and then place into the fridge. Allow to set for at least 4 hours, or ideally overnight. \u00A0 Enjoy!\u00A0               brightcove.createExperiences();Image photographed by\u00A0Jay McLaughlin  For more from Katie visit her website at\u00A0katieball.com.  *** MORE RECIPES FROM KATIE BALL Asparagina tagliatelleSmoked salmon bagels with herbed cream cheeseSummer strudel \u00A0 "^^<http://www.w3.org/2001/XMLSchema#string>
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