Chocolate Mousse

Ingredients

• Dark chocolate (at least 70% cocoa solids) 200g
• Large eggs 3
• Caster sugar 50g
• Double cream 200ml
• Vanilla extract 1 tsp
• Pinch of salt 1
• For serving (optional)
• Fresh berries Handful
• Whipped cream Dollop

Method

1. Finely chop the dark chocolate and place it in a heatproof bowl. Set aside.
2. Separate the eggs, placing the yolks in one small bowl and the whites in a large, clean bowl. Add the caster sugar to the egg yolks and whisk until pale and slightly thickened.
3. Gently melt the chopped chocolate. You can do this over a pan of barely simmering water (a bain-marie), ensuring the bowl doesn't touch the water, or in short bursts in the microwave (stirring every 30 seconds). Once melted and smooth, let it cool slightly.
4. Whip the double cream in a separate bowl until it forms soft peaks. Be careful not to over-whip.
5. Add the slightly cooled melted chocolate and the vanilla extract to the egg yolk and sugar mixture. Stir gently until well combined and smooth.
6. In the large, clean bowl, whisk the egg whites with the pinch of salt until stiff peaks form. This means when you turn the whisk upside down, the egg white holds its shape.
7. Carefully fold about a third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined.
8. Now, gently fold in the whisked egg whites in two additions. Be very careful not to knock out the air, as this is what gives the mousse its lightness. Fold until no streaks of egg white remain.
9. Spoon the mousse into individual serving glasses or a larger serving bowl.
10. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the mousse to set and the flavours to develop.