This is the most basic possible chocolate mousse – so I feel it’s a treat that’s totally justifiable in its beautiful simplicity. Because the mousse itself contains no cream or added sugar it’s deliciously light and as desserts go, almost healthy! Make it your own by choosing what sort of chocolate you use  – and whether to include alcohol or not. There is also an optional topping for those who want to make it that little bit more decadent.

Serves 4

Mousse Ingredients

100g dark chilli chocolate (I used Lindt – you could use any flavour chocolate here – mint would be lovely – but maybe omit the alcohol or use a peppermint liqueur)

4 eggs, separated

1 tbsp Cointreau, rum or brandy (optional)

Topping Ingredients (optional)

150ml double cream

2 tsp lime or orange juice

2 tsp cointreau, rum or brandy

40g icing sugar

Orange or lime zest

Method

Melt the chocolate in a glass bowl over a pan of simmering water (making sure the glass doesn’t touch the water) or give it short blasts of gentle heat in the microwave, stirring regularly until it’s melted. Allow to cool.

Whisk the egg whites with a handheld electric whisk until soft peaks form when you lift the blades out.

Put the egg yolks and alcohol (if using) into the chocolate and stir until smooth.

Add one large spoon of the egg white to the chocolate mix and fold through to loosen. Then gently fold through the rest of the egg white, taking care not to knock out too much of the air.

Pour the mousse into four small glasses and put in the fridge for an hour to set. (They will keep happily in the fridge for a couple of days)

For the topping, mix the icing sugar, alcohol and fruit juice in a bowl until smooth. Whip the cream with electric beaters until it reaches a fairly stiff consistency, then fold in the juice mix and briefly beat again.

When ready to serve, place small dollops of the cream mix on top of each mousse, and top with a little zest.