Mousse au Chocolat

Ingredients

• 1200g dark chocolate (70% cocoa), finely chopped
• 24 large eggs, separated
• 330g caster sugar
• 4150ml double cream
• 5Pinch of salt
• 61 tsp vanilla extract
• 7Grated chocolate or cocoa powder, to serve

Instructions

1. 1Melt chocolate in a heatproof bowl over barely simmering water (or microwave in 30-second bursts). Stir until smooth and cool slightly.
2. 2Stir in egg yolks one at a time, then add vanilla extract. The mixture will thicken.
3. 3Whip double cream to soft peaks. Fold gently into the chocolate mixture.
4. 4In a clean bowl, whisk egg whites with a pinch of salt to soft peaks. Add sugar and whisk to stiff, glossy peaks.
5. 5Fold one-third of the egg white into the chocolate mixture to lighten, then fold in the remainder in two stages, keeping as much air as possible.
6. 6Spoon into glasses or a bowl. Refrigerate for at least 3 hours, or overnight.
7. 7Serve topped with a little grated dark chocolate or a dusting of cocoa powder.