7oz (200g) good quality dark chocolate (about 60% cocoa solids)
3 large eggs, separated
1½oz (40g) caster sugar
2 tablespoons Cointreau for an orange flavor or Chambard for a Raspberry flavor
· Break the chocolate into pieces and place in a heatproof bowl with 4 fl oz (120ml) of warm water. Stand the bowl over a pan of barely simmering water. Make sure that the bowl is not actually touching the water.
· Leave the chocolate to melt for a few minutes, stirring occasionally.
· Remove the bowl from the heat and stir the chocolate really well until it is smooth and glossy. Then leave it to cool for 5 to 10 minutes.
· Beat the egg yolks together and then add to the cooled chocolate, along with the Cointreau or Ch. Beat again until smooth.
· In a spotlessly clean bowl, whisk the egg whites to a soft peak stage. Then whisk in the sugar one third at time. You will now have a glossy, soft meringue.
· Now fold a small amount of the meringue into the chocolate using a metal spoon and "cutting actions". Once the mix has loosened up, continue folding in the meringue about one third at a time. Be careful not to be too vigorous or you will knock the air out of the mousse.
· Finally divide the mix up between 6 small ramekins. Cover with cling wrap and refrigerate for at least 3 hours.
For a final indulgent touch to this irresistible chocolate mousse recipe, I like to finish it off with a blob of softly whipped cream sprinkled with chocolate shavings