DAIRY-FREE CHOCOLATE MOUSSE
Prep time 15 mins plus 4 hours refrigeration time Serves 4 100g 70 per cent dark chocolate 4 large egg whites 30g caster sugar 1 tsp vanilla essence Cocoa, for dusting Crushed fresh raspberries, to serve Gently melt chocolate over a double boiler. Once melted, remove from heat and allow to cool slightly. Whisk egg whites, sugar and vanilla in a clean bowl until soft peaks form. Carefully fold chocolate through the mixture until well combined. Pour into 4 serving glasses, refrigerate for 4 hours. Serve with a dusting of cocoa powder and raspberries.