Chocolate mousse

4 egg yolks
50 g icing sugar*
vanilla powder
pinch of sea salt
100 g 70% dark chocolate, pieces
40 g milk chocolate, pieces
60 g butter, pieces
4 egg whites
30 ml cognac XO, Grand Marnier, or orange blossom water (use much less later)


Put the egg yolks, icing sugar, vanilla powder, and salt in a bowl and whisk over a pan of simmering water (ensure the bowl does not touch the water) until the mixture is very light and airy, about 5-6 minutes. Remove from the heat and continue whisking until cooler (2 minutes).

Melt the dark chocolate and butter together over the same pan of simmering water. Once melted, remove from the heat and leave to cool for 3-4 minutes.

Meanwhile, beat the egg whites with a pinch of salt until light and stiff, but not dry.

Stir the egg yolk mixture and cognac (or your choice of flavouring) into the melted chocolate mixture. Then, carefully fold in half of the beaten egg whites, adding the second half only when the first is fully incorporated.

Spoon the mousse into serving dishes and refrigerate for at least 4 hours, but 8 hours is preferable to ensure it sets properly.

Serve the mousse as it is, or whip cream with vanilla powder, a pinch of sea salt, and 1 tsp of icing sugar, then spoon it over the mousse.

*I blend golden caster sugar into icing sugar as it adds more depth of flavour.