Baked Dark Chocolate Mousse with Pedro Ximénez Jelly and Blue Cheese

• Pedro Ximénez jelly
• Baked dark chocolate mousse

This combination is a little fancy and a bit unusual but it all works really well together. This could be served after a main course prior to a sweeter dessert and, with the strong flavours, a little bit goes a long way. I love the bite of a salty and pungent Roquefort but you could use any blue cheese you want. Gorgonzola is probably on the other side