(Serves 6)

250g Guanaja or other high class plain chocolate
80ml double cream
3 egg yolks
4 egg whites
35g caster sugar

Break up the chocolate and put in a bowl. Bring the cream to the boil and pour it over the chocolate. Add the eggs yolks, lightly beaten. Whisk the egg whites with the caster sugar and gently fold into the chocolate mixture. Spoon the mousse into glasses or a large bowl, chill for three to four hours before serving. Flavourings can be added such as coffee essence, rum, orange liqueur or rose water.

Chocolate directory

• La Maison du Chocolat, founder Robert Linxe,19, Rue Sèvres, Paris, 0033 1454 4204 041; 45-46 Piccadilly, London SW1, 02072 8785 00; http://lamaisonduchocolat.com

• Pierre Hermé 72 rue Bonaparte, Paris, 0033 1435 4477 7; http://pierreherme.com

• Michel Chaudun, 149, rue de l’Université, Paris, 0033 147 5 3744 0; http://michel-chaudun.jp

• Jean Paul Hévin, 231, rue Saint-Honoré, Paris, 0033 155 3 5 35 9 6; 23, Avenue de la Motte-Picquet, Paris, 0033 1435 4098 5; http://jphevin.com

• Fabrice Gillotte, 21, rue du Bourg, Dijon, 0033 3803 0388 8; http://chocolat-gillotte.com

• Maurice Bernachon, 42, cours Franklin-Roosevelt, Lyon, 0033 4782 4379 8; http://bernachon.com

• Guido Gobino, 15b, Via Cagliari, Turin, 0039 1124 7624 5; http://guidogobino.it

• Paul de Bondt Lungarno Pacinotti, Pisa, 0039 5031 6007 3; http://debondtchocolate.com

• Alessio and Cecilia Tessieri, Via San Gervasio, 29 La Rotta (Pontedera), Pisa, 0039 0587 4848 49; www.amedei.com

• Oriol Balaguer Boutique BCN, 2, Pl Sant Gregori Taumaturg, Barcelona, 0034 9301 1846; http://oriolbalaguer.com

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