Traditional Swiss chocolate mousse

Rich and luscious, mousse is among the simplest of chocolate desserts to prepare, but it never fails to impress, especially when served in pretty glasses or delicate little bowls or teacups.serves 4125 g (41/2 oz) chopped dark chocolate 4 large eggs, separated 1 tablespoon caster (superfine) sugar Chocolate curls or rolls (page 233), to decorate Melt the chocolate in a heatproof bowl over a saucepan of hot water, ensuring that the base of the bowl does not touch the water. Remove the bowl from the heat. Beat the egg yolks and gradually stir into the hot melted chocolate. Using an electric mixer and clean beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Sprinkle the sugar over the egg whites and continue beating until the sugar is dissolved and the meringue is glossy. Do not overbeat. Using a rubber spatula, fold the meringue into the warm chocolate mixture and continue gently folding until thoroughly mixed. Divide the mixture among four 200 ml (7 fl oz) ramekins, small bowls or glasses and chill for 4 hours or overnight.Before serving, remove the mousse from the refrigerator and allow it to come to room temperature.variationsFor true chocoholics, the chocolate content may be increased to 200 g (7 oz).1 tablespoon brandy, dark rum or orange liqueur may be added to the recipe at the end, when folding through the meringue.Enjoy!