Chocolate mousse

• 3 egg yolks
• 75 g (3 oz) cooking chocolate
• 50<

Beat the egg yolks thoroughly and put them into the top of a double boiler with the grated chocolate, sugar and 150 ml (¼ pint) of the cream. Stir them over a pan of gently simmering water until the mixture thickens, but take care not to overheat it or it will curdle - the addition of a tablespoon of cold milk will prevent this if it looks as if this is about to happen. Allow to cool and chill