Chocolate mousse

At Michelin-starred restaurant Hostellerie de Plaisance in Saint-émilion, I ended up making this for staff dinner – I think it was the chef’s way of testing me. Or maybe it was just that this classic French dessert is a staff favourite.

SERVES 6

• 200g dark chocolate, broken into pieces

• 3 large eggs, separated

• 50g caster sugar

• Softly whipped cream, to serve (optional)

1 Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – do not let the bottom of the bowl touch the water. Heat gently, stirring, until the chocolate is melted.

2 Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined.

3 In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.

4 Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired.