1. Pour small amount of water into the bottom of a medium saucepan (2-3 cm deep depending on the size of the pan) and bring to the boil. Turn down to a very gentle simmer.
2. Break the chocolate into small chunks and place in a heat-proof bowl that will sit over the saucepan (making sure the bottom of the bowl doesn’t touch the water). Melt the chocolate, stirring until smooth. Once melted, remove from the heat.
3. To separate the egg whites from the yolks, crack each egg, making sure you have roughly 2 halves of shell. Holding it over a bowl, gently tip the yolk between each shell half while the white slowly drips into the bowl. Repeat this until all the white has come away from the yolk and then put the yolk to one side.
4. Whisk the eggs until they start to form soft peaks. Add the caster sugar and continue whisking until hard, shiny peaks are formed – they should stand upright on their own when the whisk is removed. Take care not to over whisk as the egg whites will start to go runny again.
5. Quickly whisk about a third of the egg white into the chocolate – it’s important that you do this quickly as the clash of hot and cold temperatures might make the chocolate solidify.
6. Very gently fold the remaining egg whites into the chocolate mixture using a spatula – if you do this part too quickly then you risk losing the air in the egg whites. Once they are combined transfer to some ramekins or martini glasses and chill in the fridge for at least 2 hours or until set.
Variations to this Basic Chocolate Mousse
There are a whole host of other variations you could try – orange chocolate mousse (with the addition of orange flavouring or liqueur), mint chocolate mousse (made by popping in some peppermint extract) and even chilli chocolate mousse (infuse some melted butter with chilli and stir into the melted chocolate). But what would you add to our basic recipe?