• Prepare individual heart silicon moulds or use a small loaf tin, or even a 20- 23 cm (8-10 inch) cake tin or heart mould. A removable base is best but if the tin is well lined with paper it will slide out easily.
• Melt the chocolate gently in a bowl over a double boiler ( or for 1-1/2 minutes in a microwave till just melted. Set aside without letting it get cold
• Meanwhile beat the cream till soft and firm and set aside in the fridge).
• In a clean bowl of a mixer, add the eggs, sugar and rose water and beat till very white and light and moussey. ( it will almost look like whipped cream). Now this is the important bit mix it together like this.
• Put 1/4 of the egg mix into the still warm chocolate and fold gently but rapidly till incorporated. Add half of the rest of the egg mix folding through, and then the remainder and fold through, gently but firmly until the mouse looks like a nice smooth dark mixture.
• Now for the cream . Add 1/4 of the cream to the chocolate mixing straight away,(folding lightly and quickly why?, because the cream is cold and the mousse is blood temp). When the first cream is mixed in, put 1/2 of the remainder and repeat, following with the last bit, all the while folding. Finished.!
• Spoon into your mould. Wrap or cover and freeze, overnight. This mouse can be eaten just chilled if you like

!Candied Pistachios- Heat the oven to 170 deg C/ 325 deg F

• Put the nuts into a bowl. Mix the egg white till just broken up, don't beat. Mix the whites into the nuts, making sure that all the nuts are damp (if you need you can add a bit more egg white- but be sparing)
• Sprinkle the sugar over the nuts and toss to coat. Put onto a paper lined baking tray and roast for 10 minutes at 170 deg or until golden. Cool

Syrup

• Put the water, rose water sugar and lemon into a small saucepan and bring to the boil
• Simmer for a couple of moments or until reduced by about a 1/3. Pour into a container and cool

Chocolate bark

• Melt the chocolate in a bowl over a double boiler or in the microwave for 1 minute Spread onto a paper lined baking sheet spreading with a palette knife. Don't spread too thin, as when you cut shapes it will break when you lift it. When nearly dry cut shapes with your heart or other cutter and then let it dry completely, before separating from the bits. Leave on a lined tray or container in the fridge.
• Unmould your individual mousses by running a warm cloth around the outside of your mould, then a small pointed knife to loosen and turn out onto a plate. Or slice from a loaf tin.
• Decorate with nuts, syrup, chocolate and Turkish delight.
• Eat this mousse frozen or set from the fridge. Can be kept for weeks in the freezer. Just hack a bit off every time you need a chocolate fix