1. Fill a pan with around 1 inch of water and bring it to the boil and then turn down to a simmer. Place a heatproof bowl over the water (ensuring it doesn’t touch) and melt the chocolate in it.
2. Once melted, whist the eggs whites until they form soft peaks. If the egg whites aren’t doing so, try adding a few drops of lemon juice. The lemon juice will stabilise the egg whites and prevent you from over-whisking them.
3. Add in the sugar and continue to whisk until your peaks firm up.
4. Add around one third of the egg whites to the chocolate and beat and mix as fast as possible. If you do it too slowly you can ruin the melted chocolate as it seizes up. Then carefully fold the remaining egg whites into the chocolate mixture being careful not to knock the air out.
5. Spoon the mixture into 4 glasses and chill in the fridge for 2 hours or until set.
Spruce it Up
You’re now left to do as you wish by sprucing up your chocolate mousse: Opt for simplicity and top with a few fresh strawberries or raspberries or push the boat out and add a little grated orange and some crushed amaretti biscuits. You’re left to your own creativity here.