Chocolate Mousse

Yolks: Whisk yolks until uniform.

Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps.

Whip cream: Beat cream until stiff peaks form, being careful not to over-whip (see video).

Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)

Fold together all ingredients:

Fold egg yolks into cream using a rubber spatula - 8 folds max. Some streaks is fine.

Check chocolate temperature: The chocolate should still be runny but warm (min 35C / 95F; ideal 40C / 104F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.

Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Some streaks here are ok.

Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across surface to blend white lumps in - aim for 10 folds.

Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max, but ensure there are no obvious egg white patches.

Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.

To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!