CHOCOLATE MOUSSE

So I hope you are looking forward to one week of chocolate recipes.....this one I first made courtesy of Delia Smith one Christmas for dessert my husband and I really enjoyed it and it is something I make every now and again not to often. not that I am weight watching you understand, so I hope you try and and I very much hope you will let me know what you think.

INGREDIENTS

7 oz (200 g) dark chocolate (75 per cent cocoa solids), broken into pieces

4fl oz (120ml) warm water

3 large eggs, separated

1½ oz (40 g) golden caster sugar

To serve:

a little whipped cream (optional)

METHOD

First of all place the broken-up chocolate and 4 fl oz (120 ml) warm water in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes.

Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon. Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy.

Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light. Next divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with cling