Mousse au chocolat

Serves 4

6 eggs, separated (pinch of salt in the whites)

200g dark chocolate

Nob of butter (optional)

2 tbsp sugar

Splash of cointreau or coffee essence etc (optional)

1. Break the chocolate into pieces and melt in a pan over a larger pan of hot water (bain marie). When the lumps are gone, take off the heat and stir in the butter and flavourings (cointreau/ coffee) if applicable.

2. Meanwhile, beat the egg yolks with the sugar until very thick and fluffy. (Contrary to popular belief the firmness of the mousse depends on the yolks more than the whites!)

3. Add the partly cooled chocolate mixture to the egg yolk and sugar mixture and mix thoroughly.

4. Beat the egg whites until they form stiff peaks, and gently fold into the chocolate mixture. Chill for 2 hours or until set. Enjoy – but don’t count the calories!