200 g dark chocolate (75% cocoa solids), broken into pieces
120ml warm water
3 large eggs, separated
40 g golden caster sugar
Method
Place the broken-up chocolate and warm water in a bain Marie.
Keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 6 minutes.
Remove from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes.
Stir the egg yolks into the chocolate. Then give it another good mix with a wooden spoon.
In a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time, then whisk again until the whites are glossy.
Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light.
Divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with clingfilm.