Island Cottage White Chocolate Mousse, Chocolate Sauce 
Serves 24 
500 grams white chocolate (I use lidl white chocolate)
100 grams cream 
7 grams gelatine 
6 egg yolks
1 lt cream
100 grams sliced almonds toasted 

Method 
Melt 500 grams white chocolate over a hot water bath until totally melted.
In a separate saucepan add 100 grams cream, bring to the boil, take off the heat. Add 7grams gelatine, whisk until all gelatine is dissolved, add to melted white chocolate and whisk.   
Add 6 egg yolks, whisk let cool. 
Whisk 1lt cream until soft peak, fold in to white chocolate mixture.    
Put into container one and half inches high and leave in fridge until firm (at least 6 hours ) 
To serve dip spoons in hot water and top with a little toasted sliced almonds. 

Chocolate Sauce 
125 grams Green & Black cocoa
125 grams sugar 
60 grams unsalted butter 
250 mls hot water 

Method
Put all the above ingredients in a saucepan, put over medium heat and whisk until coating consistency