Dark Chocolate Mousse

High-quality plain chocolate is enriched with egg yolks and lightened with whites. The bitter chocolate sets the mousse. Use 450 g chocolate, 30 g unsalted butter, 100 g caster sugar and 6 eggs, separated.

1. Melt the chocolate with the butter in a large bowl over hot, not boiling, water. Remove from the heat.

   

2. Use half the sugar and 4 tbsp water to make a syrup, boiling to soft ball stage. Cool slightly, then pour into the yolks, whisking continuously.

   

3. Using a spoon, fold the melted chocolate into the egg yolks. Make sure the melted chocolate is cool before you add the yolks, or they will begin to cook.

   

4. Use the remaining sugar, 4 tbsp water and egg whites to make an Italian Meringue. Beat 2 tbsp of meringue into the chocolate mixture, then fold in the rest of the meringue. Turn the mixture into 12 coffee cups and chill.