Heat the chocolate in a microwave in 30-second increments, stirring after each heating, until melted. Set aside to cool while you beat the eggs.

Combine the eggs and 2 tablespoons of caster sugar in the bowl of a stand mixer and beat for 3-4 minutes, until the egg mixture is pale and fluffy. Fold through the cocoa powder, malted milk powder and melted chocolate. 

Separately whip the cream with 2 tablespoons of caster sugar until soft. Fold one-third of the cream mixture into the chocolate mixture first, then another third. Stir the remaining third of the cream through the brandy. 

Divide the chocolate mixture between 6 serving bowls and refrigerate for 1 hour. Refrigerate the cream separately. To serve, top the mousse with the brandy cream and shave a little extra chocolate on top. 

Adam's tip Putting desserts in a glass is a lovely, simple way to present them. A mousse can be set directly in the glass, or chilled in a piping bag and piped into it. 

Also try: Adam Liaw's crying roast lamb with pumpkin, peas and potatoes

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.