... sounds so much nicer than 'death by chocolate' and has an element of hope somehow...

Catriona's Mainly Fairtrade Triple Chocolate Mousse

White layer:

2 x 100g bar of good quality white chocolate (I am not aware of a fairtrade supplier, so please advise if you know of one...)

1/4 pint of double cream (not the extra thick stuff)

Half a tablespoon of agar flakes made up with ~ half a cup of water (or half a sachet of gelatine made up as per instructions)

Milk Layer:

2 x 100g bar of Fairtrade Divine milk chocolate orange

1/4 pint double cream (as above, even though you have to whip it)

Half a tablespoon of agar flakes made up with ~ half a cup of water (or half a sachet of gelatine made up as per instructions)

Dark Layer:

2 x 100g bar of Fairtrade Maya Gold dark chocolate

1/4 pint double cream (yet again)

2 egg whites

Half a tablespoon of agar flakes made up with ~ half a cup of water (or half a sachet of gelatine made up as per instructions)

A two pound loaf tin, lightly oiled and with the base lined using greaseproof paper.

How to make it...

First the white layer...

Melt the white chocolate in a bowl over gentle simmering water.  Stir a lot as white chocolate can burn quite easily.

Add the agar mix to the cream and stir into the chocolate mixing thoroughly.

Pour into the loaf time and place in the fridge to set.

Make a nice of cup of Fairtrade tea or coffee and enjoy while reading the paper for a minimum of one hour.

Now the milk layer...

Melt the Divine chocolate ina bowl over simmering water.

Whip up the cream until it is 'holds its shape' (whatever shape that may be)

Add the agar mix to the cream and mix well - when you see the result you may wonder why you had to whip it first, but it does work, honest!

Fold this mixture into the chocolate, ensuring it is well mixed

Pour into the loaf tin (which should be about 2/3 full) and place in the fridge to set.

Make another delicious Fairtrade drink, phone a friend, take a bath or simply chill out for at least another hour

Lastly the dark layer...

Melt the Maya Gold chocolate (OK, you know how by now!) and allow to cool slightly

Whip the egg white until the are stiff, then fold into the chocolate.

Whip up the cream until it 'holds it shape' and mix in the agar mix as before.

Fold the cream mixture into the chocolate mixture and give a good stir

Pour the mixture into the loaf tin - it will just about fit and the surface tension and convex meniscus (woo!) help here.  Place in the fridge to set.

Now, you have an hour to get your glad rags on if you want to eat it today or you can simply enjoy a restful night of sleep knowing all is ready for tomorrow.

Carefully turn out onto a serving dish (you may need to warm the tin a little to help ease it out and/or use a hot palette knife) and enjoy.

This is seriously rich and at around 550kCal per slice (based on ten sharing) could guarantee you early access to eternity, though you'd go with a smile on your face.  It is very expensive to make (which  is why I make it about once in five years) but also very, very delicious.  I reckon it is worth every penny, and given the ingredients can be enjoyed with a conscience as clean as that of a clergy-woman!!

PS Since the cream comes in 1 pint containers you can always pour the leftovers over the mousse... quelle hardship!