Method

​1 Break the chocolate into pieces and place in a large heatproof bowl with 120mL warm water. Place the bowl on top of a saucepan of barely simmering water, making sure the bowl doesn't touch the water.

2 Keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes. Remove it from the heat and give it a good stir until it’s smooth and glossy.

3 Allow the chocolate to cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon.

4 In a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time. Whisk again until the whites are glossy.

5 Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest.

5 Divide the mousse mixture between 6 small ramekins or glasses. Chill for at least 1-2 hours, covered with clingfilm. Serve with a good dollop of whipped cream on top.