Chocolate mousse (Mousse au chocolat)

1. Melt the dark chocolate gently over steam, then let it cool slightly.

2. Separate the eggs; stir the yolks one at a time into the lukewarm chocolate.

3. Whip the egg whites with a pinch of sugar into a firm meringue.

4. Whip the cream into a soft peak.

5. Fold first the whipped cream, then gently, from the bottom up, the egg-white foam into the chocolate mass, so it stays light and airy.

6. Spoon into glasses and chill for at least 3-4 hours until set.

Tip: The mousse is all about air – never stir in the egg foam and cream, always fold gently so they do not collapse. With good-quality, high-cocoa chocolate it gains a truly deep flavour.