James Martin’s chocolate mousse

Method

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.

Recipe from James Martin’s French Adventure by James Martin (Quadrille £20) Photography by Peter Cassidy.