Original Chocolate Mousse

(serves 4)

2 egg yolks

40 g sugar

250 g chocolate

500 ml double cream

250 g mixed fresh berries (optional)

icing sugar (optional)

1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). When the chocolate has melted, remove the bowl from the heat.

2. In a medium bowl, whisk together the egg yolks and the sugar. Set aside.

3. In a separate bowl beat the heavy cream with an electric mixer until stiff peaks form. Set aside.

4. To the bowl with the egg yolk mixture using a spatula carefully add first the whipped cream, and then on top of it, the chilled chocolate mousse.

5. Fold the whipped cream and the chocolate into the egg yolk mixture, using a spatula, until completely incorporated. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense.

6. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Before serving decorate with berries and sprinkle with some icing sugar.