250 g Guanaja or other high-class plain chocolate of at least 70 per cent cocoa solids
80 ml double cream
3 egg yolks
4 egg whites
35 g 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 egg yolks, lightly beaten.
Whisk the egg whites with the caster sugar and, with a metal spoon, gently fold the egg whites 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, rose water, lavender essence or mint.