* Velvet Chocolate Mousse

I have not made chocolate mousse in YEARS. When I had finished creating my velvety masterpiece and glanced around at the carnage in the kitchen - I suddenly remembered why. There were bowls and whisks and chocolate and egg shells  absolutely everywhere

I'm not a tidy cook. I make stuff up as I go along - I have to, I genuinely tend to discover key ingredients are missing from my store cupboard about half way through a recipe - and I inadvertently leave utter chaos in my wake. I have tried to tidy up my act over the years, but with no success.

Neil is constantly amazed at my ability to use every single pot and pan within reach, even when we go out and get a take-away. As am I.

True story.

Back to the mousse... I promise you won't make anywhere near as much mess as I did - and you won't find any chocolate mousse on the back of your neck at bed time. Or behind your ear.... or between your toes.

I didn't either.

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Makes 6

Prep time - 15 minutes

Chill time - 3 - 4hrs

You will need

An electric whisk or BIG MUSCLES

3 bowls for prep

6 glasses to serve the mousse in

Ingredients

250g dark chocolate - chopped

80ml milk

1 tsp vanilla extract

3 eggs - separated

375ml double cream

dark chocolate for grating and serving

Method

Put the dark chocolate and milk into a microwaveable bowl and nuke on half power for about 1 minute to melt it. or do it the old fashioned way over a pan of simmering water. Allow to cool for five minutes. Add the egg yolks one at a time, beating well after each one.

Add the vanilla extract to the cream and whip the cream in a bowl until it forms soft peaks, then fold through the chocolate until just combined.

Whisk the egg whites in a clean bowl until soft peaks form. Using a large metal spoon, fold half of the egg whites into the chocolate mixture, then add the other half and repeat.

Divide the mousse between 6 glasses/serving dishes  (about 250ml each) and grate some dark chocolate onto the top of each one.

Cover and chill for 3 - 4 hrs, or until set.