chocolate mousse

serves 4-6

300 g dark chocolate, chopped

30 g unsalted butter

2 eggs, lightly beaten

3 tablespoons Cognac

4 egg whites

5 tablespoons caster sugar

500 ml whipping cream

Put the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl isn’t touching the water. Leave the chocolate until it looks soft and then stir until melted. Add the butter and stir until melted. Remove the bowl from the saucepan and cool for a few minutes. Add the eggs and Cognac and stir.

Using an electric mixer or balloon whisk, beat the egg whites in a clean dry bowl until soft peaks form, adding the sugar gradually. Whisk one third of the egg white into the chocolate mixture to loosen it and then fold in the remainder with a large metal spoon or spatula.

Whip the cream and fold into the mousse. Pour into glasses or a large bowl, cover and refrigerate for at least 4 hours.