Chocolate and black stacks

125g sugar
2 blackcurrant tea bags
8 large free-range egg yolks
200g good quality plain chocolate
125ml single cream
568ml carton double cream
300g fresh or frozen blackberries
edible gold leaves

Put the sugar, 125ml water and the tea bags in a pan over a high heat and bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Leave to cool and infuse. remove and discard the tea bags.

place the egg yolks in a mixer, whisk at high speed, and slowly trickly in the blackcurrant syrup until light and fluffy. Put 100g of the chocolate and the single cream in a bowl set over a pan of simmering water and heat gently until melted, stirring occasionally. Fold the chocolate cream into the egg mixture. whip the double cream to soft peaks and fold into the egg and chocolate mixture. Leave to set in the fridge.

For the chocolate discs, put the remaining chocolate in a bowl set over a suacepan of gently simmering water and allow to melt. Brush a thin layer of the melted chocolate on a sheet of acetate. Set in the fridge. Cut into 30 x 6cm discs using a 6cm plain biscuit cutter.

Fill a piping bag with the chocolate mousse. Put 10 chocolate discs on a large tray and pipe small balls to mousse to cover each 1 (balls being about the size of your thumb nail). Lay a second disc on top and some berries, then top with a final disc. Pipe over a little more mousse and add a few more berries. Chill until needed (up to 8 hours). To serve, transfer onto plates and decorate with gold leaf.