Chocolate Mousse

• 113 g dark chocolate (72%)
• 150 g double cream
• 3

Break up the chocolate and place into a bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Leave to melt.

In another bowl, gently whip the double cream to soft peaks, then put it in the fridge.

Start to whip up the egg whites (ideally with an electric whisk). Slowly add the sugar and keep whipping until you have soft peaks.