400gm of dark bitter chocolate broken into pieces
4-5 tablespoons of white sugar
A small glass of milk
A tablespoon of Cognac or Brandy
Separate the eggs whites and yolks into two bowls.
Melt the chocolate with the milk ‘a bain-marie’ ( A hint – If you don’t have a double boiler place the chocolate pieces in a small bowl over a saucepan of boiling water and melt it this way.
When the chocolate has melted add in the Cognac or Brandy and mix to a smooth cream.
Beat up the egg yolks with the sugar and add to the chocolate.
Now beat up the egg whites with a tiny pinch of salt until the whites are stiff. You can do this in your mixer.
Add the chocolate and egg mixture slowly to the beaten up whites a little at a time.
Spoon the mousse into a large bowl or individual bowls and allow to settle in the fridge for several hours.
Decorate with a few pieces of dark or white chocolate flakes or some finely ground nuts before serving.