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Ingredients

200g dark cooking chocolate, finely chopped
25g butter
3 eggs, separated, at room temperature
1 teaspoon vanilla extract
310ml (11 ⁄4 cups) thickened cream

Method

Step 1 Melt the chocolate, butter and 60ml (1 ⁄4 cup) cream in a large heatproof bowl over a saucepan of simmering water. Set aside for 5 minutes to cool slightly.
Step 2 Use a metal spoon to stir the egg yolks and vanilla extract into the melted chocolate mixture. Don’t overstir, as this can cause the chocolate to harden.
Step 3 Use electric beaters to beat the remaining cream in a bowl until soft peaks form – the cream should just cling to the beaters when you lift them.
Step 4 With a metal spoon, gently fold half the whipped cream into the chocolate mixture until almost combined. Then, carefully fold in the remaining cream.
Step 5 Use clean electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form – they should curl over slightly when you lift the beaters.
Step 6 Fold half the egg white into the chocolate mixture. Fold in remaining egg white. Divide among 6 glasses. Cover. Place in the fridge for 3 hours to set.

Classic chocolate mousse

How to make Classic chocolate mousse

Ingredients

Method