Classic chocolate mousse

200 g (7 ounces) roughly chopped dark (bittersweet) chocolate (at least 70% cocoa solids)

4 eggs, separated

200ml (scant 1 cup) double (heavy) cream

1 tablespoon caster (superfine) sugar

Whipped cream and chocolate shavings (optional), to serve

Put the chocolate in a heatproof bowl with 2 tablespoons water, place the bowl over a saucepan of simmering water and cook over a low heat until the chocolate has melted and is smooth and shiny.

Remove from the heat, add the egg yolks and beat well.

In another bowl, whip the cream until it forms soft peaks and fold it into the chocolate.

In a third bowl, beat the egg whites until they form soft peaks, then quickly beat in the sugar.

Fold the egg whites carefully into the chocolate, half the quantity at a time – the first addition will loosen the chocolate, the second will make it light.

Pour into a bowl or individual glasses and chill in the fridge for about 1 hour. Serve with extra whipped cream and perhaps some chocolate shavings.

Serves 6 – 8