Chocolate Mousse

I always longed to have the recipe for the perfect chocolate mousse — my mother loved it and always said it was very easy to make! Bear in mind that using cognac or liqueur for flavouring, or even orange zest, is entirely optional.

Ingredients

• 150g good-quality chocolate (50-60% cocoa)
• 150ml double cream
• 2 eggs, yolks and whites separated
• 2 tbsp cognac or liqueur (optional)
• Orange zest (optional)

Method

1. Whisk the egg whites until stiff peaks form and set aside

2. Finely chop the chocolate and place it in a medium glass or ceramic bowl

3. Heat the double cream and as soon as it starts to bubble, turn off the heat and pour it over the chocolate. Wait without stirring for about 10-30 seconds until the chocolate absorbs the heat from the hot cream

4. Stir gently so that the chocolate incorporates the cream until you have a smooth, even and glossy mixture

5. At this point add the yolks to the chocolate cream (sieve them if you prefer; I take them out with my fingertips), mix gently

6. Add the drink and/or orange zest to the chocolate cream

7. Add 1/4 of the whisked egg whites to the chocolate cream and fold in gently; only then fold in the rest

8. Refrigerate for at least 4 hours before serving