Chocolate mousse

Preparation

1. 1

   Break the chocolate into pieces and melt it gently in a bain-marie (or in the microwave in 30-second bursts, stirring each time) until smooth. Let it cool for 2 to 3 minutes.

2. 2

   Separate the egg whites from the yolks, making sure no trace of yolk gets into the whites, or they won't whip properly.

3. 3

   Beat the yolks into the cooled chocolate one at a time, mixing briskly between each addition until smooth and glossy.

4. 4

   Whip the whites to stiff peaks with the sugar (they should hold a firm peak on the whisk), then fold into the chocolate in three additions: first a third to loosen the mixture, then the rest gently with a spatula, lifting from the bottom up so you don't knock the air out.

5. 5

   Divide into glasses or ramekins and chill for at least 3 hours, ideally overnight, before serving, so the mousse sets properly.