Chocolate mousse

Serves 8


200g dark chocolate (70% cocoa solids)
100g milk chocolate
50ml double cream
3 eggs (yolks and whites separated)
40g caster sugar


  1. Melt both chocolates and the double cream in a bowl set over a pan of barely simmering water. Make sure the bowl doesn’t touch the water.
  2. Allow to cool slightly, then whisk in the 3 egg yolks using a balloon whisk.
  3. Meanwhile, in a separate bowl, beat the egg whites with an electric whisk until stiff, gradually add the caster sugar and whisk until glossy.
  4. Fold a spoonful of the whites into the chocolate mixture to loosen it, then fold in the remainder until fully combined (but don’t stir so much that you lose air).
  5. Divide the mixture between 8 small pots or small glasses and chill in the fridge, ideally overnight but you could make it in the morning for serving in the evening.