CHOCOLATE MOUSSE 450g good-quality dark chocolate, in small pieces 25 ml brandy 5 egg whites 4 egg yolks 300 ml cream, whipped Place the chocolate, brandy and 50ml water in a heatproof bowl over a saucepan of hot water. Place over low heat and warm until chocolate has melted. Leave to cool for 5 minutes. In a small clean dry bowl, beat egg whites until stiff peaks form.

Add egg yolks to chocolate mixture one at a time, beating well after each addition. Fold cream into chocolate mixture and then fold in egg white in two batches, using a large metal spoon.

Pour chocolate mousse into serving bowls or glasses and refrigerate until set.

Serves 8.

NOTE: Heat the chocolate gently to avoid burning it. Using a metal spoon to fold in the egg whites preserves the air bubbles which make the mousse light and fluffy.

Bills - Breakfast, Lunch + Dinner, Bill Granger