• 150 g (5 oz) chocolate
  • 25 g (1 oz) unsalted butter, softened and at room temperature
  • 2 free-range eggs, separated


Melt the chocolate in a bowl set over hot water. Remove from the heat, and when cooled slightly, beat in the butter until smoothly incorporated. Thoroughly mix in the egg yolks, and when the mixture is cool, whisk the egg whites, and gently fold in the chocolate mixture. Use this mousse to sandwich two meringues together.